Basic Pancakes (Gluten-Free)

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Basic Pancakes (Gluten-Free)
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Book Description

If you're one of the millions of people affected by Celiac Disease or a gluten/wheat allergy, The Everything® Gluten-Free Cookbook is your complete resource for great-tasting, gluten-free meals. Complete with 300 recipes especially created with your needs in mind, you'll find many options for healthy, tasty eating. From pasta casseroles and creamy soups to cakes, cobblers, and vegetarian fare.

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The Everything Gluten-Free Cookbook: 300 Appetizing Recipes Tailored to Your Needs! (Everything: Cooking)

Authors: Nancy T. Maar

Date:

ISBN: 1593373945

Publisher: Adams Media Corporation

Paperback

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Basic Pancakes (Gluten-Free)
Recipe from: The Everything Gluten-Free Cookbook
by Nancy T. Maar
Cookbook Heaven at Recipelink.com

For a lighter pancake, separate the eggs and beat the whites stiffly. These pancakes are great with mashed fresh peaches, strawberries, and/or blueberries.

Makes 16 pancakes

1/2 cup milk
2 eggs
1 1/2 tablespoons butter, melted
1 tablespoon baking powder
1 cup rice flour (or substitute corn, chickpea, or tapioca flour)
Extra butter for frying pancakes

In the bowl of a food processor, whirl all of the liquid ingredients. Slowly add the baking powder and flour.
Heat griddle pan or large frying pan to medium. Drop a teaspoon of butter on it and when the butter sizzles, start pouring on the batter to about 2 inches in diameter.
When bubbles come to the top, turn the pancakes and continue to fry until golden brown. Place on a plate in a warm oven to keep warm while you make the others.

Flour Substitutions
Try substituting rice or potato flour in some recipes, and chickpea flour also makes an excellent savory pancake. You have so many choices — it’s fun to exercise them.

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