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Monday, August 4, 2014


Posted by Bryna Bear aka Gluten Free Baking Bear

     I had a hankering for pancakes.  I keep seeing them in the grocery store freezer and then I don’t buy them because I tell myself that I can make them better and for less money. This is very true, but then I never seem to get around to making them.  Finally, I did it!  
     This recipe,  The Only Pancake Recipe You’ll Ever Need, is one I found on-line and decided to try.  It was someone’s secret family recipe.  I converted the recipe to gluten free.  I will say that the taste is outstanding, but the pancakes are a teeny weeny bit heaver than I would like.  My testers loved them, no complaints at all.  Next time, and there will be a next time since they tasted so good, I will separate the egg, and then whip and fold the egg white into the batter.  I think then they will be the perfect lightness for me.
     Pancakes are fairly easy and fast to make.  There are a few tricks to getting them right.  The first thing to know is how to mix the batter.  First mix all the dry ingredients in one bowl and all the wet ingredients in a separate bowl.  Add the wet ingredients to the dry ones and stir in until just combined. A few lumps are fine.  Do not mix the batter too much or you will have a denser pancake.  To make an even lighter batter you can separate the eggs and whip the whites.  Add just the yolks to the wet ingredients and then, after the wet and dry ingredients are mixed together, fold the whipped egg whites into the batter.
     The next thing is knowing how to cook the pancakes correctly.  The pan has to be very hot before you start.  I preheat the pan and then I test the heat by sprinkling some water on the pan.  If the water balls up and rolls then the pan is hot enough.  If it just sizzles and evaporates, not hot enough.
     The flame can’t be too high.  A medium (on the low side) heat is best.  If the flame is too high the pancakes will be very browned and possibly burnt on the outside before they have time to cook in the middle. You can make a sacrificial pancake to test the flame and adjust the flame down or up to make the color pancake that you like.
     Pour the batter onto a well greased hot pan.  Butter burns quickly, so it is best to use oil or cooking spray (I use butter anyway, because I love the taste).  Let it cook on the first side until bubbles form and the edges of the pancake are dry.  Then flip it over to cook the other side.
     Never press down on the pancakes with a spatula or they will become deflated, heavy and dense.  
     Pancakes are best served as they cook.  If you want to make many pancakes and then serve them all at once, then keep them warm in a low oven, 200° or less.  Be sure to spread them out on a baking sheet in one layer as you keep them warm.  If they are piled on top of each other they will get dense and soggy. 
     I love real maple syrup on my pancakes and some butter.  You can put fruit, yogurt, granola, nuts, chocolate chips, etc., on top.  Some people like to add some blueberries, nuts, chocolate chips or granola to the batter.  Bacon in pancakes is all the rage these days too.  Add to the batter or top off the cooked pancakes with whatever you like.   
     If you add blueberries to pancakes, do not mix them into the batter or it will turn blueish purple (if you want blueish purple pancakes then go ahead and mix them in).  To keep the batter its original color, pour the batter onto the pan and then put blueberries into the wet batter of each individual pancake.  Dab some batter on top of the berries to cover them better if you like.  

Makes about 10 pancakes

1 large Egg
1/2 tsp. Himalayan Sea Salt
2 Tbs. Canola or light flavored Vegetable Oil
1/2 cup Sorghum Flour
2 Tbs. Chickpea Flour
6 Tbs. Tapioca Flour
1/2 cup Corn Meal
1 Tbs. Baking Powder
1/2 tsp. Xanthan Gum
1 Tbs. Sugar
1½ cups Milk (for Dairy Free use non dairy milk)

Butter or Oil for the pan. (for Dairy Free use oil)

  1. In a large bowl add the egg, milk, salt and oil, combine well and set aside.
  2. In a separate bowl mix the flours, corn meal, xanthan gum, baking powder and sugar until well combined.
    Wet ingredients and dry ingredients in two separate bowls.
  3. Add the egg and milk mixture to the flour mixture.  Stir until just combined. A few lumps are a good thing.
    Wet ingredients poured into the dry ones.
  4. Heat a 10” skillet until very hot.  A sprinkle of water will form a ball and roll across the pan when it is hot enough. Test a small amount of batter on the pan to see if the flame is too high or low.  If the outside of the pancake is too dark or burnt lower the flame.  If the outside is too pale for you raise the flame.  Wait a few minutes for the pan temperature to adjust before cooking the rest of the batter.
  5. Grease the pan with butter or oil and pour 1/4 cup of batter onto the pan.
    ¼ cup of batter just poured onto a greased and very hot cast iron skillet.
  6. When the top bubbles and the edges are dry, flip the pancake and cook the other side.  Do not press down the pancake with your spatula or it will deflate.
    Pancake after cooking about a minute.  Note the bubbles and the dry edge.
    Ready to flip.

    Pancake flipped over to cook on the other side.
  7. Repeat this process until all the batter is used.  Serve the pancakes as they cook for the best texture.  If you want to serve them all together, then keep the pancakes warm in the oven.  Spread the cooked pancakes out on a baking sheet in one layer.  If pancakes are piled on top of each other they get soggy and dense.
  8. Serve with butter and real maple syrup, my favorite, or with toppings of your choice. Enjoy!

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