og buttermilk pancakes
From Nicole at glutenfreeonashoestring.com
Ingredients
- 1 ½ cups (210 g) gum-free gluten free flour blend, (140 grams superfine white rice flour + 45 grams potato starch + 25 grams tapioca starch/flour)
¼ teaspoon xanthan gum- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 tablespoons (36 g) granulated sugar
- 1 teaspoon vanilla powder, optional (can replace with 1 teaspoon vanilla extract)
- 2 (100 g out of shell) eggs, at room temperature, beaten
86 fluid ounces buttermilk, at room temperature- 2 tablespoons (28 g) unsalted butter, melted and cooled
- neutral oil, for greasing
Instructions
In a large bowl, whisk together the flour blend, xanthan gum (if using), baking powder, baking soda, salt, sugar, and (optional) vanilla powder.
In a separate bowl or measuring cup, whisk together the eggs, buttermilk, and melted butter. Pour the wet ingredients into the dry, and whisk until smooth. The mixture should be soft and thickly pourable, and not at all stiff.
Heat a griddle to 350°F or a large nonstick omelet pan over medium heat, and grease it lightly with a neutral oil.
Scoop about 1/4 cup of batter per pancake. Pour the batter straight down onto the pan and spread gently into a 4-inch round. Do not crowd the skillet or pan.
Allow the pancakes to cook until bubbles break through the surface all over, and the outer 2-inch edges of each pancake appears set and no longer shiny (about 3 minutes).
Flip and continue to cook for another minute, or until the underside is browned. As each pancake is cooking on the second side, to help the second side brown more fully, press it down gently with a large spatula.
Remove from the griddle or pan and repeat with the remaining batter, greasing the surface lightly before adding each batch. Serve warm.