It’s not often that I crave pancakes. But when I do, this is my go-to recipe. There are so many ways to make pancakes. And all the ways are good.
This recipe is buttery, slightly sweet, simple, and needs only the smallest bit of maple syrup to make the pancakes irresistible. I like to use Pamela’s Artisan All-Purpose Flour, but use whatever blend you prefer.
For uniform-sized pancakes, a disher comes in handy. Or simply pour batter into pan with a measuring cup.
Guess who wants pancakes now?
- 1 cup gluten free flour blend
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 eggs, lightly beaten
- 6 tablespoons butter, melted
- Additional butter or oil for skillet
In a medium bowl, combine gluten free flour, sugar, baking powder, and salt.
In a separate bowl, combine milk, eggs, and melted butter. If you're feeling fancy, add 1/2 teaspoon vanilla extract, too.
Add liquid ingredients to dry ingredients and blend.
Heat a skillet on medium high, using a small amount of butter or oil to grease the pan. Turn heat down to medium low then drop batter into pan, whatever size pancake you like.
When many bubbles appear and the edge looks set, flip the pancake over. Just fyi, the second side will not take as long to cook. Repeat with remaining batter to make more pancakes.
You should probably eat the first pancake cooked, you know, for quality assurance.