This is something I make regularly, and just like I previously recorded my Pancakes Recipe here, I’m recording my GF Pancakes Recipe here to make it easy to refer back to. It is originally based on Elizabeth Barbone’s excellent GF Pancakes Recipe.
- 115g white rice flour
- 60g corn flour
- 60g sticky rice flour (a.k.a sweet rice flour a.k.a. glutinous rice flour)
- 60g caster sugar
- 15mL baking powder
- 1/2 teaspoon table salt
- 1/4 teaspoon xanthan gum
- 2 large eggs
- 1 cup (250mL) whole milk, or a little less
- 1/4 cup (60mL) vegetable oil, or similar, e.g. canola oil
- 1 teaspoon vanilla extract
- Sift all the dry ingredients (flours, sugar, salt, baking powder and xanthan gum) into a mixing bowl, and stir with a fork to combine.
- Crack the eggs into a glass, stir with a fork, and add to the mixing bowl, together with half (!) the milk, and all the other wet ingredients. Stir with a fork to make a thick mixture, and keep stirring briskly until it is smooth.
- Gradually add more milk, stirring each time, until the batter pours smoothly, and is the consistency of a milkshake. You may not need all of the milk.
- Heat up a flat frying pan on a low-to-medium heat, and spread with a little butter. It should sizzle when hot enough. Don’t let it get so hot that the butter burns.
- Use a 1/4 cup measure to scoop the pancake batter onto the frying pan. I use silicon egg rings to help form the pancakes into a consistent round shape. When bubbles just start to form on the top, I remove the rings and gently flip the pancakes, and cook until it is browned on both sides.
- If you keep them in a stack as you take them out of the frying pan, they tend to stay warm longer. That is, if they aren’t immediately eaten.
- Serve with maple syrup and sliced banana, or whatever takes your fancy!
Makes about 10 pancakes.