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Gluten-Free Cream Cheese Pancakes
[Photographs: Elizabeth Barbone]
Dense cream cheese holds its shape and creates lovely little pockets of warm, oozing cheese throughout the cooked pancakes.
Variations
- Replace the cream cheese with ricotta cheese. The ricotta melts a little more into the pancakes but still creates small pockets of cheese.
- Add fresh fruit. Along with the cheese, sprinkle some blueberries onto the pancakes as they cook or serve with fresh strawberries or other berries.
- Use almond milk. Even if you aren't dairy-free, almond milk adds a pleasant flavor to the finished pancakes.
- Use dairy-free cream cheese. If you are dairy-free, replace the cream cheese with dairy-free cream cheese.
About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. She is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free".
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
| Yield: | serves 4 |
| Active time: | 20 minutes |
| Total time: | 20 minutes |
| This recipe appears in: | Gluten-Free Tuesday: Cream Cheese Pancakes |
Ingredients
- 1 cup (4 ounces) white rice flour
- 1/2 cup (2 ounces) cornstarch
- 1/2 cup (2 ounces) sweet rice flour
- 1/4 cup (1.75 ounces) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 2 large eggs
- 1 cup milk (for dairy-free, replace with dairy-free milk)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 ounces cream cheese, cut into 1/2 teaspoon size pieces OR 1/2 cup ricotta cheese
Procedures
-
1
In a medium bowl, whisk together white rice flour, cornstarch, sweet rice flour, granulated sugar, baking powder, salt, and xathan gum. Add eggs, milk, vegetable oil, and vanilla extract. Whisk until smooth.
-
2
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. Dot the surface of each pancake with a few pieces of cheese or small 1/2 teaspoon dots of ricotta.
-
3
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.
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