Tuesday, November 8, 2011

Gingerbread Pancakes - Gluten Free

Well, I found it.  The most delicious gluten free pancake recipe in the world!  That may 
be overboard, but these things are damn good, if I do say so myself.

Every Saturday we make a pancake breakfast at our house and I have been suffering patiently trying to find a recipe that was worth the effort and tasted somewhat similar to its glutenous counterpart and last week it happened.  I attempted the umpteenth recipe and it worked!             Here it is ...
Gluten Free Gingerbread Pancakes
Dry Ingredients
1 cup white rice flour
¼ cup cornstarch (I substituted arrowroot flour/starch, me and corn don’t really get along)
2 Tbsps.  granulated sugar
½ tsp. ground cinnamon
¾ tsp. ground ginger
1/8 tsp. ground cloves
½ tsp. salt
1 tsp. baking powder
½ tsp. baking soda

Wet Ingredients
2 Tbsp. vegetable oil, plus more for the griddle
¼ cup unsulphered molasses
1 cup buttermilk (I'm working on a non-dairy alternative)
1 large egg
Maple Syrup, for serving

1.       In a large bowl, whisk together dry ingredients.

2.       Add wet ingredients and blend until a batter forms.

3.       Heat a griddle or large skillet over medium –high heat and lightly grease with vegetable oil or melted butter.  Drop about ¼ cup batter per pancake onto hot pan.  Cook until bubbles appear all over the surface of the pancake, about 2 minutes.  Flip and cook until golden brown, an additional 2 minutes.

4.       Serve immediately with maple syrup.

5.       Burst into the Hallelujah Chorus!

This recipe is by Elizabeth Barone from her cookbook entitled, “Easy Gluten-Free Baking”.

Okay I added number #5 but the rest is verbatim. Happy Pancake Eating!!!