Breakfast For Dinner

It's the first day of October in Ohio, which means that the temperature automatically plunges 20 degrees for no other reason than it's a new month.   With this in mind, I decided that we needed a nice hearty dinner, but nothing like chili or soup... more like pancakes.  Mmmmmmm Pancakes.  I've always been a pancake junkie, but sadly with my new diet in mind IHOP was totally out of the question.  Even if they offered "gluten free" pancakes, there would be so much cross-contamination on the griddle that it would be a moot point.  IHOP even adds pancake batter to their omelets to make them fluffier, so it's not a great place to attempt a GF dining experience!  So for tonight's dinner, I made sausage patties, turkey bacon, oven roasted hash brown potatoes with onion, and my own version of Bette Hagman's Buttermilk Pancakes from The Gluten Free Gourmet: Living Well Without Wheat, Revised Edition.  Ms. Hagman's recipe is darned near perfect, but I made a few adjustments just to make the texture a bit more to my liking.  Even if you have wheat-eaters in your house, I promise you that they'll not be able to tell the difference!

 

Here's my revised recipe -  this makes a double batch, or about 16-18 4" diameter pancakes. 

Fluffy GF Buttermilk Pancakes 

1-1/2 cups white rice flour

1/2 cup potato starch flour

1/4 cup tapioca starch flour

1 teaspoon xanthan gum

1/2 cup buttermilk powder

3 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon GF vanilla extract

1 cup milk

1 cup water

4 large eggs

4 tablespoons vegetable oil or melted butter

In a large bowl, mix all dry ingredients together.  Mix the wet ingredients, then add these to the dry ingredients and whisk to blend well.  If the batter is runny, you can add up to another 1/4 cup of white rice flour.  

Heat griddle over medium-high heat and lightly oil.  Pour batter onto hot griddle using 1/4 cup measure or ladle; when bubbles start to form around the edges these are ready to flip.  Cook until golden, then you can stash these in the oven on a cookie tray; cover with a lightly damp towel to keep the moisture in the cakes.   Serve with butter, maple syrup, or your favorite fruit topping.  

These also freeze well, if you have any leftovers - just stack them between sheets of waxed paper and place in a zip-top freezer bag.  Freeze for up to 2 months.