Growing up, pancakes were traditionally the Saturday morning breakfast-of-choice as my Dad wielded his spatula over a sizzling griddle. So, it goes without saying that pancakes are often found on the weekend breakfast menu at our house. This week, I decided to try out my gluten-free all-purpose flour mix in a buttermilk pancake recipe, and it did not disappoint. Topped with a pat of butter and a quite-generous drizzle of pure maple syrup, these buttermilk pancakes are certain to satisfy.
Gluten-Free Buttermilk Pancakes
makes 12-14 pancakes
2 cups gluten-free all-purpose flour mix
2 tablespoons granulated sugar
1 1/2 teaspoons baking soda
1/4 teaspoon fine sea salt
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups low-fat cultured buttermilk
2 tablespoons unsalted butter, melted and cooled
1 tablespoon unsalted butter for the skillet/griddle
1. Preheat an electric skillet or griddle to 350 degrees.
2. In a medium-sized bowl, whisk together the flour, sugar, baking soda, and sea salt.
3. Make a well in the center of the dry ingredients.
4. In a separate bowl, whisk together the eggs, vanilla, buttermilk, and (cooled) melted butter.
5. Pour the liquid ingredients into the well in the dry ingredients. Stir vigorously to combine.
6. Melt about 1 tablespoon of unsalted butter on the preheated skillet. Use a 1/4-cup measure to pour the batter onto the skillet. (You should be able to fit about four pancakes per batch.) Flip the pancakes when bubbles form on top.
7. Cook for an additional minute or two, or until the other side is lightly browned. Remove the pancakes from the skillet and place on a plate.
8. Put the plate in a oven set at around 200 degrees (or in a warming drawer) to keep the pancakes warm while you make the rest of the batch.
9. Serve with pure maple syrup add additional pats of butter