Serious Eats: Recipes
Gluten-Free Tuesday: Pancakes
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