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Gluten-Free Pancakes or Waffles
16 medium (4") pancakes; or 10 full sized waffles
Ingredients
- 2 large eggs
- 2 oz. melted butter or vegetable oil - add 2 additional Tbsp. (1 oz.) butter or oil to make waffles
- 16 oz. water or milk
- ¼ tsp. vanilla extract
- 12¼ oz. King Arthur Gluten-Free Multi-Purpose Flour
- 1 ¾ oz. buttermilk powder, optional
- 7/8 oz. granulated sugar
- 1½ tsp. baking powder
- ¾ tsp. salt
- ¾ tsp. RC Xanthan Gum
Instructions
- 1 Whisk together the eggs, melted butter or oil, water or milk (milk will make a richer pancake), and vanilla.
- 2 In a separate bowl, whisk together the dry ingredients. Stir in the egg mixture.
- 3 Let mixture rest for 15 – 20 minutes.
- 4 To make pancakes: Preheat the griddle to medium (350°F), greasing it lightly.
- 5 Scoop the batter by ¼-cupfuls onto the griddle.
- 6 Cook pancakes for 1 to 2 minutes, till the tops lose their shine and bottoms are golden brown.
- 7 Flip and cook for 1 to 2 minutes on the other side.
- 8 Serve hot, with butter and syrup.
- 9 To make waffles: Prepare the batter as directed, adding the extra fat; this will help make the waffles crisp.
- 10 To cook, follow the directions that come with your waffle iron.