Flat as a pancake-not anymore!


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If you have read my blog for any length of time, you know my of my battle with my nemesis pancakes.   They are one of the hardest things to replicate in a gluten free version. I have made several attempts, all to no avail.  Until now.

I was going to try an update to a recipe from Gluten free Jules, using her pancake mix.  I was not impressed with it.  The pancakes were flat and not cooked in the middle.  Wallpaper paste.  I was about to give up.  King Arthur flour to the rescue.

I have been amazed by their Measure for Measure flour.  You can purchase it here from Amazon.
King Arthur Flour Gluten-Free for Measure Flour, 1 Pound

They recently posted a recipe for biscuits and gravy on instagram.  I asked if I could use the measure for measure flour for the biscuits, and they said yes.  I figured, pancakes and biscuits are very similar, so why not try that?   I searched for a recipe and found this one on their website.

Here is the recipe along with my tips in red:

Ingredients

  • 2 large eggs
  • 1 1/4 cups milk   I used all of it- I used coconut milk
  • 3 tablespoons melted butter or vegetable oil  I used grapeseed oil
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour   I used the Measure for Measure gluten free flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons sugar OR 1/4 cup malted milk powder   I used sugar
  • *Use 1 cup milk if you’re baking under hot, humid conditions, or if you’re going to let the batter rest longer than 15 minutes. Use up to 1 1/4 cups milk in cold, dry conditions.

Instructions

  1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.   I put the milk and eggs into a glass measuring cup and whisked with a hand whisk until foamy
  2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
  3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it”ll thicken slightly.  I let it sit about five minutes
  4. Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.  I used a non-stick frying pan and oiled it lightly with grapeseed oil
  5. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
  6. Yield: 1 dozen large (4 1/2″) pancakes  I got 8 medium sized pancakes

I was stoked watching these little gems rise.  They actually looked like pancakes.  I was so excited to try one, I forgot about my recent dental surgery and chomped down on the first bite.  Ouch!  OMG-these were amazing.  My hubby said they tasted like the real thing.  I have raved about this flour before, and I can’t stop myself from doing so again.

Scratch pancakes off the list of foods to give up folks, it’s back on!

3 thoughts on “Flat as a pancake-not anymore!

  1. Pingback: TBT-Lost in Translation, the foreign language of food allergens | Gone with the Wheat

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