Wednesday, August 24, 2011

Fluffy Gluten Free Pancakes

For lunch the other day I made pancakes. It's funny- pancakes are usually for breakfast, unless you're one of those awesome people who sometimes has breakfast for dinner, in which case you have pancakes in the evening. You can have pancakes at a brunch, too. The leftovers even work as afternoon snacks. But really, who has pancakes for lunch? As of now, me! I spent a while the other day researching how to make pancakes fluffy, and developed a recipe for the perfect gluten free pancakes. They were AMAZING!

THE FLUFFIEST GLUTEN FREE PANCAKES EVER

2 cups rice milk
2 T white balsamic vinegar
1 cup sorghum flour
1/2 cup potato starch
1 cup white rice flour
1/4 cup tapioca starch
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp xanthan gum
1/4 cup white sugar
3 egg whites
1 tsp cream of tartar
1 tsp vanilla extract

1. Mix milk with vinegar and let sit to create buttermilk. DO NOT use actual buttermilk, because the vinegar (when reacting with the baking soda/powder) is what helps create the fluffiness.

2. Combine (use a whisk to mix, or sift the flours- another fluffiness technique) sorghum flour, potato starch, white rice flour, tapioca flour, baking soda, baking powder, salt and xanthan gum.

3. Separately beat egg on high whites with sugar, cream of tartar and vanilla. Slowly pour in the milk, but turn the speed down first so you don't splash liquid all over yourself.

4. Gently pour egg white/milk mixture into flour mixture, and fold them together. A tip for super-fluffiness? DON'T OVER-MIX THE BATTER. It should look like the picture below.

5. Fry your cakes!



If you use a 1/3 cup measure per pancake, this recipe makes ten. I fed five people with only two each, and none of us were hungry for several hours, so they're pretty filling. Really. Everyone in my family usually eats at least four pancakes, if not more, WITH sausage or bacon and hash browns. Crazy people. Then again, maybe it was the 1/4 cup of berries and generous helping of syrup I poured atop each stack. Except my own. Only a little syrup on mine, as I'm one of those people who gets easily grossed out by sticky syrup soaked bread. But I digress. Here are some lovely images for you to drool over.