Light and Fluffy Gluten Free Pancakes
Yield: 12 medium size pancakes (I double this recipe for my family.)
3/4 cup brown rice flour *
1/4 cup tapioca starch *
1/4 cup potato starch *
1 tablespoon baking powder
1 tablespoon white sugar
1/2 teaspoon kosher salt
1 egg
1 cup buttermilk (or 1 cup milk plus 1 teaspoon lemon juice)
2 tablespoons butter, melted and slightly cooled
* if you do not need a GF version of this recipe, simply substitute 1 1/4 cup AP flour for the items marked with an *
Whisk
together the dry ingredients and set aside. In a smaller bowl, lightly
whisk the egg and then add the buttermilk. Add the wet to the dry
ingredients, whisk for just a moment and then add the butter. Whisk to
combine and then let rest while the griddle or pan heats.
Butter
the pan or griddle if desired and then pour about 3 tablespoons (or a
scant 1/4 cup) of batter onto the griddle for each pancake. Let cook
until they begin to bubble on top and they are lightly browned on the
bottom. Flip and cook second side just until golden brown. Serve warm. Enjoy!
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