http://artofglutenfreebaking.com
Art of Gluten-Free Baking
Special equipment needed:
Stove-top griddle or non-stick pan
Ingredients
1 1/2 C Jeanne's Gluten-Free All-Purpose Flour Mix
1 tsp salt
2 tsp baking powder
3 TBL sugar (you can decrease amount if you prefer)
2 large or extra large eggs, lighten beaten
3 TBL melted butter
1 1/4 C milk
-Mix together dry ingredients in small bowl.
-Mix together wet ingredients in a larger bowl.
-Add wet ingredients to dry ingredients, mixing until just blended. The batter should be kind of lumpy. This means there are small pockets of flour that will burst into air pockets in the finished pancakes.
-Heat a griddle, well-seasoned cast iron pan, or non-stick frying pan on medium-high heat. It's best to use a pan that doesn't need oiling to keep the pancakes from sticking.
-Heat pan until a drop of water shaken on pan immediately bubbles up--this means the pan is ready for the batter.
-Drop large spoonfuls of batter onto the griddle or pan. Be sure to leave enough room between each so they don't run into each other
-If you would like to add something, now is the time to do it. Sprinkle chopped nuts, sunflower seeds, or fresh fruit on to of each pancake
-After a couple of minutes, the cakes will look dry around the edges and will start to have holes on top. Check undersides to see if the bottom are light brown. When they are, turn each one over carefully to cook on other side:
-Again, wait a couple of minutes and then check to see if they're light golden brown. When they are they are done--move to plate and repeat until you've used all the batter.
-Top with butter, maple syrup, cream cheese, creme fraiche, fresh fruit, jam, or whatever strikes your fancy.
Enjoy!