Imagine a world without pancakes. Pretty scary, right? For those who are gluten-intolerant, pancakes are just the tip of the iceberg. Wheat finds its pesky way into all sorts of things that most of us eat everyday.
A gluten-free diet can be a big challenge, especially when it comes to baking. Luckily Elizabeth Barbone has put together a comprehensive guide to gluten-free baked goods. These Diner-Style Pancakes from Easy Gluten-Free Baking use rice flour in place of wheat flour and xanthan gum provides the structure that gluten typically provides. The rest of the ingredients are pretty standard pancake fare. Barbone likes to cook hers in plenty of brown butter for a crunchy, golden brown exterior.
Read more: Celebrate Pancake Tuesday Tomorrow
- Dry Ingredients
- 1 1/2 cups white rice flour
- 1/2 cup cornstarch
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon xanthan gum
- Wet Ingredients
- 2 cups buttermilk
- 1/4 cup (1/2 stick) melted butter, plus room temperature butter for the pan
- 1 teaspoon vanilla extract
- 2 large eggs
- Maple syrup for serving
In a medium bowl, whisk together the dry ingredients.
Add the wet ingredients and stir the batter until smooth. (Use either an electric mixer or a wooden spoon.) Allow the batter to sit for 5 minutes.
Meanwhile, heat an 8-inch nonstick skillet over medium-high heat. Melt about 1 tablespoon butter on the skillet until golden brown. Scoop about 1/2 cup batter into the pan. Pancake will bubble and set, about 2 to 3 minutes. Flip and cook an additional 2 to 3 minutes. Repeat, using additional butter for each pancake, until all the batter is used.
Serve at once with syrup.