I Love Pancakes!
But first, some history.  When I was a small girl long before I knew about celiac disease, my mom made the best pancakes in the world.  I can remember watching her:  she would take a pot of leftover cream of wheat, add flour, milk, eggs, baking powder.  These pancakes were delicious!  Somewhat crispy brown on the outside, fluffy on the inside.
Well, for years I tried to make those pancakes.  I never did get it.  Then discovering celiac disease created more of a challenge. Over time I played around with different flour combination's….but something just was not right with the texture.  Then one day I decided to whisk up the 2 eggs till light and frothy! Wow, perfect texture.  And the fun thing….you can use any GF flour blend.  Last week I did a combo of Buckwheat, Brown Rice, and Potato Starch……each time I make them I try a different combination…as long as those eggs get whipped up – it all tastes great!
I also used this recipe to make waffles.  They turned out like a fluffy Belgian Style waffle – this was good too.

Question:  does anyone have a Gluten Free Recipe for Crispy Waffles?  Want to share?  I have had no success with crispy waffles yet.
So this was this weeks flour combo:
1 3/4 cups gluten free flour blend (I used ¾ cup Sorghum Flour, ½ cup Brown Rice Flour and ½ cup Tapioca Starch)
1 1/2 tsp Baking Powder
3/4  tsp. Baking soda
1 tsp. Xanthan gum
1 Tblsp. Sugar
2 eggs
1 ¾ cups Soy milk (or any milk)
2 Tblsp. Canola oil or Grapeseed oil
Mix up the dry ingredients in a bowl.  In a separate bowl, whip up the eggs – can be done in a mixer or by hand.  Add the dry ingredients to the egg, alternating with the milk.  Then add the canola oil and beat the mixture until smooth.  Heat your pan or griddle with some butter, on medium heat and pour in a large spoonful of batter -  cook until you see bubbles beginning to form in the batter.  Flip the pancake and cook the other side till done.  Serve with preserves or maple syrup.
This batter keeps 3-4 days in the refrigerator…if it seems a bit thick the next day, just add a bit more milk.

Ina Gawne


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May 19, 2010