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Category: Egg free and Gluten Free Recipes |
The Pancake Experiment
Thursday, January 3rd, 2008
Yippee! We finally bought a griddle! I know, I know, its almost unbelievable that I did not have one until afternoon of New Year’s day. But due to our son not being able to eat eggs, wheat, barley, oats, and potatoes, we have not had a use for one until our circumstance and the internet made it possible to research recipes and adapt them to suit our needs. It is a two-burner griddle that is non-stick and supposedly tested in restaurant kitchens. I don’t know how it will hold up in the long run but the 3 inch cakes I cooked on it turned out nice.
I used the “fluffy egg free, gluten free pancake” recipe which I posted here January 1, 2008 with a slight modification. When I baked the cake in the oven, I used a scant teaspoon of xanthan gum and the batter was very thick and sticky. It held itself together beautifully as a fluffy cake but I thought then that the consistency might not be all that suitable for griddle or stovetop pan cakes. Keeping that in mind, I used a scant 1/2 teaspoon xanthan gum this time. The batter was more manageable for a pancake mix although it did not spread much when I tried to ladle it with a regular tablespoon. To get almost perfect round 3-inch cakes I had to help it along by spreading it into shape. Now, I am almost of the mind that with this mix, one does not need to use xanthan gum for stovetop or griddle cakes. I will have to try the recipe without it, one of these days.
Of course, the kids, gobbled-up their breakfast pancakes without a problem. They eat healthy most of the time (my husband and I try to see to that) but special treats always earn you those extra bright smiles and extra tight hugs and kisses of appreciation. All of them are clear-cut incentives for me to continue with my experiments, no matter how frustrating it can get at times.
Below is an actual picture of the result:
Here is the recipe. It yields approximately 24 (2 dozen) egg-free and gluten free 3-inch round cakes.
2 cups Z’s GF Flour Mix*
1 tbsp. Baking Powder
1 tsp. Baking Soda
½ 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 cup (approx. 3 oz) 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 incorporated liquid mixture into the dry ingredients. Batter will become thick.
Using a regular tablespoon, ladle onto heated griddle (medium hot) gently spreading out batter to about 3 inch round.
Cook on one side until the top is somewhat set (2-3 mins. on my old-fashioned coil electric stovetop) then turn over using a non-stick pan friendly implement. Cook for another 2-3 mins. depending on how light or dark you want your pancakes to look.
Enjoy with your favorite jam, fresh fruit or whipped topping.
*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 flourNote! You can use the remaining GFF Mix as crumb topping for a fruit crisp and/or pie (will try and post recipe soon) or double the above * recipe and keep handy for the next pancake affair.
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