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As some of my loyal class-goers know, for the last 4 months I have been eating a gluten-free diet, prescribed by my doctor. It's not permanent. As she describes it, we are working to reset the system. I have more and more friends and acquaintances that are like me, finding themselves in a kitchen without gluten by their side. So here is my recipe for fluffy pancakes that taste delicious, no beany flavor, no xanthan gum required, light rather than dense (I find many of the GF pancake mixes are far too dense), and just enough fat to keep these pancakes velvety. I have also used this batter with just a bit more water to coat fish for frying and make onion rings. Believe it or not it's almost better than regular.
Ingredients:
1 &1/3 cups Bob's Red Mill Gluten Free All-Purpose Baking Flour Mill
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Baking Soda
3 Tbsp Vegetable Oil
3/4 cup Warm Water
1 Egg Yolk
2 Egg Whites
1/4 tsp Cream of Tartar
3 Tbsp Sugar
1/2 cup Fresh or Frozen Blueberries
Method of preparation
1. Beat the egg whites until frothy, add cream of tartar and beat another minute, gradually add sugar and beat until stiff peaks form; set aside.
2. Combine dry ingredients in a large bowl and mix well.
3. Add wet ingredients including whites to dry ingredients and mix until a mostly homogenous mixture forms.
4. Heat a sauté pan or griddle to medium heat and rub surface with some extra vegetable oil, wipe excess off with a paper bowl. Pan surface should be well coated but now drown in oil.
5. Pour abut 1/3 cup of batter onto hot pan and place 4-6 blueberries on top. Wait for bubbles to rise in batter and bottom to be golden brown before flipping. This will ensure a cooked/ non-goey center.
Top with butter, blueberry syrup, whipped cream, or powdered sugar.
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