The Perfect gluten-free Buttermilk Pancake

[Lockheed]

Okay, so I actually sought this board out because I was so happy with my tinkering with gluten-free pancakes to finally make a pancake that I love! Six years of not having a reason to have pancake syrup is just too long so I couldn't help but want to share with other celiacs! If you redistribute the recipe, please keep the name attached. I hope to put out a cookbook one of these years.

Gluten Free, Soy Free Buttermilk Pancakes

Author: Jo Youngblood

1/2 cup Sweet White Rice Flour

1/2 cup Sorghum Flour

1 tbsp Potato Flour

3 tbsp Tapioca Flour

1 tsp Salt

1 1/2 tbsp Baking Powder (tbsp not tsp! - when baking gluten-free you need a little extra help with your fluff!)

2 tbsp Sugar

2 eggs

2/3 cup Buttermilk

1/3 cup Whole Milk (I'm sure you can substitute 2% or skim, just watch how "fluid" you make your batter).

Mix flours, salt, baking powder and sugar in a medium size bowl. Mix eggs, buttermilk and milk in large bowl. Add flour mixture to liquid mixture by pouring half the flour mixture in and then stirring and then adding the rest of the flour mixture. If your batter is too thick to stir with a wire whisk, add a little more milk until batter reaches the desired consistency (you don't want it stiff enough that it retains its shape, but you don't want it so loose that it doesn't show there the wisk has run through the mixture - hope that makes sense). Heat a non-stick skillet on med-low heat (this is important! gluten-free flours burn at a much lower temp than regular wheat based flours! Don't get it too hot!). On an electric glass top stove with the highest option of 7, I usually cook midway between the 2 and 3. Let your pan heat until you can splash a few drops of water onto the pan and they will sizzle off immediately. Pour 1/4 cup on to the pan and let it cook until the bubbles stop bursting to the top and then flip. Cook the other side for about a 45 seconds (or until the middle is firm when gently pressed with a spatula) and Voila! Yummy pancakes! These freeze well in a ziplock bag - don't squeeze the air out just throw the desired serving size into a bag and then into the freezer. I also send silver dollar size ones to daycare with my little one for his afternoon snack. He loves them!

Feel free to let me know if I need to tweak the recipe or if the result was different for you or if you're not sure about where to get one of these flours or whatever else. I'm all about being able to eat well as a celiac.

[IMWalt]

I made these over the weekend and they were very good. A lot of ingredients is the only drawback. Also, I wanted to use up soime powdered buttermilk I have, so I used that. I ended up getting them too watery, which I do just about everytime I use the powdered stuff. I prefer buying real buttermilk and will the next time I make these. I also think I will reduce the baking powder a bit. They had a lot of air bubbles in them. I will probably mix up a big batch of the dry mix next time I make them, and then I can whip them up quicker after that.

Walt

[Lockheed]

Yeah it was a little cumbersome the first few times I made this recipe and I'm working on that still but I'm glad you tried them and liked them. I'll work on the baking powder. If you have any other comments, please let me know. I'm still working on a really good muffin recipe. Pamela's mix is good, but it's too much sugar and gelatin (I think I came up with the same recipe rather independently and then tried that mix to see how far off mine tasted and they tasted exactly the same with all the nuances!) Anyways... I'll post when I have another good one.

[angelack]

I just made these this morning and they were pretty good. I thought there was just a bit too much salt, so I'll probably try 1/2 teaspoon next time. Also, the texture was a little on the gooey side. I was wondering if you've tried using regular rice flour instead of the sweet rice?