Recipe
Additional info: Makes about 8 pancakes
GLUTEN-FREE PANCAKES
Serves: 4
Preparation time: 10 minutes If they like it, it serves 4 otherwise
Cooking time: 15 minutes
Totaltime: 25 minutes Additional info: Makes about 8 pancakes
An interesting mix for whole-grain gluten-free flour mix is on this site: http://glutenfreegirl.com/2011/01/gluten-free-whole-grain-muffins/
Ingredients
- 7 ounces (by weight) whole-grain gluten-free flour mix
- 1 ounce ground flaxseed
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon cardamom
- ½ teaspoon Saigon cinnamon
- 8 ounces buttermilk
- ¼ teaspoon almond extract
- 2 large eggs
- 2 ounces melted butter
- butter or vegetable oil for the skillet
Preparation
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Combining the dry ingredients. Whisk together the flour and flaxseed meal to incorporate them together and aerate. Add the baking powder, salt, cardamom, and cinnamon. Whisk them all together. Make a well in the center of the dry ingredients.
Combining the wet ingredients. Whisk together the buttermilk, almond extract, and eggs. Pour the liquid into the dry ingredients. Stir with a rubber spatula until the batter is combined. Add the melted butter and stir until the pancake batter is entirely combined.
Making the pancakes. Preheat the oven to 250°. Put an oven-safe plate in there.
Set a cast-iron skillet over medium-high heat. Grease the pan liberally with oil or butter. Pour the pancake batter into the buttered pan, about ¼ cup at a time. When bubbles have started to form and pop on the top of pancake, flip it. Cook for about 1 minute more, then put the crisp pancake in the oven to keep it warm.
Continue this until you have cooked all the pancakes.
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