This recipe appears in:This Week in Recipes
I don't have set rules for my eating. No "If it's Wednesday, it must be pasta night" in my house. The seasons and my mood guide what I cook. Every rule has an exception, however—and pancakes are my exception. Almost every Sunday morning I make pancakes. When I think about it, I don't know if I've ever made pancakes on a Saturday morning—and I know I've never made pancakes on a weekday morning!
Since I am not a morning person (and that's the biggest understatement you'll read in this piece), I need my pancake recipe to be easy. While buttermilk pancakes are great, I often forget to grab buttermilk at the store. Since I'm not a morning person, running to the store on a Sunday morning just isn't going to happen. Ever.
My pancake recipe doesn't use buttermilk. For some pancake lovers this might be blasphemous. I get that. Let me assure you that these pancakes are light and fluffy even without the slight tang of the buttermilk. And since they're gluten-free, they are nicely tender but, I'm happy to report, they don't fall apart under a heavy drizzle of syrup and a pat of butter.
This recipe is easy enough to put together before you've had your morning cup of coffee. However, I like to measure out the dry ingredients the night before. That way, on Sunday morning, all I need to do is dump the wet ingredients into a bowl and whisk.
Recipe adapted from Easy Gluten-Free Baking by Elizabeth Barbone
- Dry Ingredients
- 1 cup white rice flour
- 1/2 cup cornstarch
- 1/2 cup sweet rice flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- Wet Ingredients
- 2 large eggs
- 1 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- For Serving
- Maple Syrup (If you have a maple allergy, Lyle's Golden Syrup is a nice replacement.)
In a medium bowl, whisk together dry ingredients. In a small bowl, whisk together wet ingredients. Pour the wet ingredients over the dry ingredients and whisk until smooth.
Lightly oil a flat griddle pan. Heat griddle over medium-high heat. Pour batter, approximately 1/4 cup, onto griddle. Batter should "sizzle" when it hits the pan.
Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes.
Serve with butter and syrup, if desired.