Making pancakes is a surprisingly easy, rewarding way to "start cooking" GFDF. The batter makes wonderful waffles that are tender inside and crisp outside. Pancakes and waffles freeze well.
Ingredients:
Dry:
1½ cups fine rice flour, white or half brown
¼ cup tapioca flour
¾ teaspoon salt
2 teaspoons GF baking powder
½ teaspoon xanthan gum
Wet:
2 large eggs
1 teaspoon honey (mix into liquid)
1 cup liquid (water or non-dairy milk) 3 tablespoons oil
Heat the griddle to high, or if using a large skillet, until a drop of water dances on the surface. Blend the dry ingredients in a large mixing bowl. Stir in the wet ingredients with a fork to mix but do not beat. Lumps are OK.
Grease the griddle or heavy pan then ladle a fourthcup of batter spaced evenly to make
4 to 5 inch circles.
Allow pancakes to cook until the edge is set and bubbles appear on the surface. Flip with
large spatula. If you wait until the top is dry, they may burn and be disappointing. Serve with syrup.
