Old Fashioned Buttery Pancakes (Gluten Free!)
So, there are times when I break down and buy GF Bisquick because it makes some recipes easier. The right combination of flour, baking powder, rising agent, etc., is already there for you without the need to get the mixture just right or risk an overly dry product. Sometimes, it’s also nice to have on hand for quick pancakes or waffles for my boys (teenagers eat SOOO friggin’ much! Where do they put all of it??) But sadly, I’d run out of it after making a large batch of waffles and travel prevented a trip to the store to replenish.
Seriously. This is a sad sight indeed. Such a paltry amount of flour left.
I’ve been craving blueberry pancakes and bacon and couldn’t help myself. A friend of mine came over to help take some photos as he’s more the professional and has a ton of equipment. As payment, I made breakfast for dinner. Finding the lack of Bisquick, I broke out my trusty recipe book. Good grief they were delicious! The secret, I think, is to make them on a skillet with uncured bacon cooking on the side. Some of that yummy fat gets into the edges of the cakes, mixes with the sweet juice of the berries, adding a little savory and crispness. This is also a great mix for waffles, though use a bit less water.
And wouldn’t you know it? I didn’t get any pictures of the deliciousness because we ate them so fast! I won’t keep you in suspense any longer, so this’ll be brief and we’ll get right to the recipe:
- 1 1/2 cups GF flour sifted twice
- 3 tsps baking powder
- 3/4 tsp salt
- 1 TBS sugar prefer white but brown provides richer flavor
- 1 egg room temperature
- 3 TBS butter melted
- 1 cup milk room temperature
- 1/2 cup water
- 1 tsp lemon juice
- 1 1/2 cups blueberries (optional) If frozen, wash w/ warm water until thawed, then drain.
- In a large bowl, sift together the flour, baking powder, salt and sugar. Sift the flour twice for fluffier pancakes.
- Beat your egg, add the melted butter and whisk lightly until blended, then lightly beat in your milk, water and lemon (careful not to overbeat your egg).
- Make a well in the center of the dry ingredients and pour in the wet ingredient mixture; blend until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Add the desired amount of blueberries to one side of the pancakes just as they reach a matte sheen and a light tan color shows around the underside edges. Pat them down into the batter before flipping. Brown on both sides and serve hot.
- Whisking bubbles into the mixture adds fluff and texture to the batter and plumps up the pancakes.
- Use a 1/2 tsp of xantham gum if your flour mixture does not already have it. Add it to the dry mixture first.
- Instead of butter, you can use ghee or vegetable oil as a fat substitute.
- Coconut milk works well as a dairy substitute.
- For thinner pancakes, add a bit more water, a tsp at a time, until the desired consistency is achieved.
What's new, gnu?