Pancakes, to me mean weekends. They’re one of the first things I ever cooked regularly by myself. Almost every weekend, especially the ones where something special was going on, I would make my pancakes. Since being gluten free, I have tried so many pancake recipes, mixes and more, with many being good. My favourite mix would have to be the Wild Rice one from Arrowhead Mills, which isn’t available in Canada, and therefore can be hard to get my hands on. For recipes, there are many that I really enjoy, such as these Corn Pancakes, which are amazing both fresh and frozen & reheated. Those are so good, and I definitely think you should try them.
There are many other recipes that I really like, such as the one in Grain Free Gourmet, that are very good, but they’re just not the ones I used to make.
So, whats a girl to do? But of course, you must change the recipe to work with you. And thats what I did, and I’m thrilled to say, it worked beautifully. *almost* just like I remember.
These are fairly fluffy pancakes, that are great alone or with maple syrup (the real stuff, of course!).
Adapted from Company’s Coming Kids Cooking cookbook.
2 large eggs
1 cup milk
2tbsp cooking oil
2/3 cup sorghum flour
1/3 cup millet flour
1/4 cup corn flour (not corn starch)
1/4 tsp xanthan gum
1 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
1. Break eggs into the bowl and stir until the eggs are fairly smooth and a bit bubbly.
2. Add the liquids to the eggs and mix.
3. Add the dry ingredients to the liquids and stir until just moistened. Heat the frying pan until a few drops of water bounce all over (an electric frying pan would be at 380 degrees F). Spray the pan with non-stick cooking spray, and scoop spoonfuls of the batter onto the frying pan. When tops are bubbly and edges look a bit dry, flip the pancakes. Cook until cooked through.
Apparently, it makes 18 round pancakes, but I got 11, fairly large ones. I’d say that the recipe serves 4, as my brother and I each ate 3.
Hope you enjoy them,