Ah, the quest for the perfect, fluffy, gluten free pancake. A pipe dream? I’m beginning to think so.
After my success with gfjules pizza dough, I thought I would try her pancake mix.
I followed the instructions for making half the bag-the bag contains 16 oz of mix, and half is 1 2/3 cups. Wouldn’t it be one cup? I made the mix exactly as stated and ended up with flat, undercooked pancakes. I don’t believe there is enough baking powder in the mix to stretch into splitting the mix in half.
I went on Jules site and found this recipe card for making pancakes:
Fluffy Gluten Free Pancakes or Waffles
1 1/2 cups gfJules™ All Purpose Flour
2 Tbs. dry dairy or or non-dairy milk powder OR almond meal
1 Tbs. granulated cane sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs (or egg substitute)
3 Tbs. canola oil
1 1/2 (+/-) cups milk (dairy or non-dairy)
high heat oil for the pan (if not using non-stick pan)
berries, chocolate chips, chopped nuts, etc., if desired
In a medium bowl, whisk together the dry ingredients and set aside.
In another larger bowl, combine all the liquid ingredients, using only 1 1/4 cups of milk at first. Gradually whisk the dry ingredients into the liquid ingredient bowl until well integrated and only a few lumps remain. Add more milk as needed to thin the batter to the point that it is easily spooned onto the skillet, but is not watery at all. You should be able to put a dollop of batter onto the hot oil and spread the batter out with the back of a spoon to form a circle without the batter being too thick or too runny.
Pour enough oil into a large skillet or griddle to have a thin covering over the entire surface (no need to add oil if using a non-stick pan). Heat the skillet or griddle to medium-high.
Spoon batter onto skillet and spread the batter with the back of a large spoon to thin the batter – remember, it’s going to puff up! Leave space between each pancake so that you can use a spatula to flip each one easily. If desired, stir into batter or place berries, chocolate chips, etc. onto the uncooked side of the pancakes. (Or make into fun shapes like Mickey Mouse or a snowman!)
Here, she is using her gluten free all purpose flour. How does this differ from the pancake mix?
modified tapioca starch
white rice flour
The only differences here are the baking powder, sugar, sea salt and vanilla powder. Pretty much the same. I am wondering if I follow the recipe here using the pancake mix if I will have a better result? Minus the almond meal and/or milk powder.
Stay tuned to find out!