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:
- 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.
- 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
- Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
- 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
- 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
- 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.
- 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!