Monday, July 4, 2011

Recipe: Gluten Free Pancakes

A gluten free pancake doesn't have to taste like cardboard!

For those that are not gluten free, I have a regular wheat flour pancake recipe as well. As noted in my regular pancake recipe, there are two secrets to perfect cast iron griddle pancakes:  1) keep the heat low, and 2) make sure the griddle surface is shiny with oil every time you pour the batter.

When I found out I had a wheat allergy, I thought my pancake-eating days were over. But there's been a bit of an awakening among restaurants and grocery stores in recent years, and a lot of gluten free products and ingredients are now available. I decided it was time to concoct a good gluten free pancake recipe.

In addition to being tasty, my pancake recipe had to be easy to make on a weekday morning. For this reason, I opted to stick with a "pre-mixed" gluten free flour—Bob's Red Mill in this case. In my experimentations, I found that technique had a lot more to do with the flavor and texture of the pancakes than a proprietary mix of flour.

This recipe makes about 10-12 pancakes.

Ingredients

  • 2 Cups Bobs Red mill gluten free all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 1 3/4 cups milk
  • 4 tablespoons canola oil

Procedure
I typically heat the oven on 200 degrees to hold the pancakes before serving.

Heat a cast iron griddle on medium-low heat for 10 minutes. As the griddle is heating, oil your griddle lightly using a paper towel. This ensures even coverage, and removes any excess oil. You want to use an oil that doesn't bring it's own flavor, and has a reasonably high smoke point. I use canola oil.

You'll know when the griddle is hot enough because a drop of water thrown on it will dance for a few seconds and disappear. The griddle should not get so hot as to smoke.

While the griddle is heating, combine the dry ingredients and mix them thoroughly. In a separate bowl, beat the eggs and then pour in the milk. Add the milk/egg mixture and oil to the dry ingredients, and mix together carefully. Mix the liquids and solids enough to combine them into a lumpy batter, but be sure not to over-mix them.

When the griddle is hot (and shiny with oil), spoon out the batter for the first batch. Cook the pancakes for 2-3 minutes, and flip them once bubbles begin appearing (but before the bubbles pop). Cook the pancakes for another 2-3 minutes on the other side, and then either serve them immediately (or hold them in a warm oven).

If you're holding the pancakes for more than a few minutes, consider pulling them off the heat a little sooner. I've found that gluten free pancakes don't hold in the oven as well as their wheat-filled brethren, so I recommend serving them immediately.

Be sure to re-oil your griddle prior to beginning each new batch. You also want a good thin spatula for flipping. If your griddle is well-seasoned, a metal spatula is just fine.

Serve your gluten free pancakes with lots of butter and a steady supply of warm maple syrup.

5 comments:

  1. You're right, not over-mixing the batter is key. Once someone told me to let the batter sit for ten minutes before cooking, that also makes a huge difference in my regular flour flap jacks. Does it make the same difference with gluten free?

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  2. Hey Kirby,

    The batter usually sits for a few while the griddle warms up, and I don't know that I've ever timed it. I'll check it out and let you know!

    -Derek

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  3. When making pancakes, I never oil my cast iron griddles. There's the same amount of oil in my batter as there is in this recipe and that seems to be enough.

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  4. Hi Carl,

    Thanks for your suggestion. I use a REALLY thin coat of oil... but I'll try it without next time to see how it goes.

    -Derek

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