For months now my husband has been telling me to share my recipes on this site. For some reason or the other, I have not done so. Well, two days ago on a whim, I whipped up “Pancakes: egg-free and gluten free”. As we were having supper (yup! we had cake) he again brought the subject up. This time though, he reasoned out that if something serious were to happen to yours truly—he and the kids would have to go back to eating plain rice with everything. No more occasional pizza, cookies, cakes, bread or pies that are all egg-free, gluten free and decidedly yummy in one’s tummy (according to my son and two daughters).

The prospect of depriving my kids and husband such joy quite frankly does not appeal to me. The idea that I just might help someone out there with their cooking dilemma and satisfy a sweet tooth are relevant reasons as to why you’ll be reading not just poetry and stories on this site from now on. I will also be sharing my cooking and baking experiments and try to keep you posted on my successes and failed attempts.

Since it started with the pancake supper, here’s the recipe that worked for me except I did not have a non-stick griddle or non-stick stove top pan. I baked the mix, instead and cut the fluffy cake into wedges. Served with butter, cranberry jam and drizzled with maple syrup (don’t forget the glass of cold milk)—yummy in our tummies!

Fluffy Egg-free, Gluten free Pancake

2 cups Z’s GF Flour Mix*
1 tbsp. Baking Powder
1 tsp. Baking Soda
1 scant tsp. Xanthan gum
½ tsp. Sea salt (fine)
4 tbsp. Granulated sugar
¼ cup (4 oz) sour cream
1 ¾ cup (12 oz.) milk
1/3 cup (approx. 3oz) vegetable oil
¼ cup (4 oz) water
1 tsp. Good Vanilla extract

In a medium sized bowl or an 8-cup measuring cup, using a wire whisk, stir together GF flour, baking powder, baking soda, xanthan gum, salt and sugar.

In a separate bowl or measuring cup mix together the sour cream, milk, water, oil and vanilla extract.

Stir, the well mixed liquid ingredients into the dry ingredients. Batter will become very thick and sticky.

Spoon into a 9 inch cake pan ( I use a non-stick one and line the bottom with parchment paper-for easier release). Smooth top as best you can.

Make sure that you put the pan on the rack in the middle of a cold oven (not pre-heated).

Turn oven to bake at 350 degrees Fahrenheit and bake for 35 mins. or, until toothpick inserted at center comes out clean enough and not doughy or wet. A little bit of crumb sticking on the tester is okay—it is after all made out of sticky stuff. See * below.

Remove cake from oven. Let cool for 5-10 mins. before cutting into wedges.

Enjoy as is or with whipped cream topping, butter, jam, fresh fruit and /or maple syrup.

*Z’s GF Flour Mix (Makes 3 cups):

1 cup brown rice flour
1 cup white rice flour
2/3 cup arrowroot starch flour
1/3 cup tapioca starch flour

On a personal level, I usually double or triple the above amount so I have it handy stored in an airtight container. This GF Flour Mix works really well in other recipes I have found.

By the way, I will be getting a non-stick griddle (hopefully a good one) on our next trip to the store, so I can try this recipe out on the stovetop. I probably will make small pancakes with this batter. From what I have read on the net regarding gluten free batter, they are quite difficult to turn over and cook evenly. I will definitely post any and all updates when available.

Bon appétit!