September 7, 2008


One would think I love breakfast food, it seems that every other post is something relating to that early morning feast.  Strangely enough, I'm not much of a breakfast eater.  Maybe that's why I keep making things.  After all, just like my waffles and quinoa muffins, pancakes are great for making in advance and keeping in the freezer.  What does that mean?  It means that even if you, like me, stay in bed til the last possible minute can still have something homemade to eat on the go.  

My favorite thing about these pancakes, is the fact that they are fairly thin.  I grew up eating a pancake that truly was a cross between a typical fluffy North American pancake, and a crepe-like German pancake.  Story of my life!  I'm only too glad to be eating a thinner pancake again.  And while the ones my ex taught me to make - first time cooking pancakes from scratch! - were very good, these ones are far better, and of course, gluten-free.  

A the flavor and texture of these pancakes is rich.  You can taste the egg, you can taste the different flours, the sugar is a sweet after tone that you can almost miss, but it's there.  Everything about these pancakes is a pleasure.  I love watching everything combine as I whisk it, from a lumpy mess, to a silky smooth batter.  The sound, if you listen really closely, of all the lovely little air pockets forming and popping, and best of all, the smell.  They just smell like home.  Heck, they are so wonderful, that I caught one of my cats on the counter eating them!  

This is my ideal pancake mix.  But play with it.  You might prefer a fluffier pancake.  If that's the case, I might try decreasing the amount of egg.  You might like a more crepe-like pancake, in that case, try leaving out some flour, and changing the amount of baking powder.  Try adding some spices, taking out or adding more sugar.  Make it yours.  And please let me know what you come up with!  The more idea's, the better the possible outcomes.

Quick and Easy Pancakes

1 1/4 cup GF flour
1 Tbsp baking powder
1 1/2 Tbsp sugar
1/2 tsp salt
1 cup milk (replace with non-dairy milk if desired/necessary)
4 eggs
2 Tbsp oil

Whisk together dry ingredients until uniform.  Add all remaining ingredients and whisk until you have a silky smooth batter (will be runny, and some lumps will remain).

Heat a small (I think I used a 6") pan over medium high heat.  For the first pancake I like to spray a little bit of canola oil on the pan.  Once pan has come to temperature, add 1/4 batter to the pan.  Cook until covered with little bubbles and the bubbles have begun to pop.  Flip pancake and cook until golden on second side - this usually takes less than 30 seconds for me.  Continue cooking until all batter is used up. 

Serve to family and/or friends, or eat a couple and freeze the rest once cool between layers of wax paper for a quick breakfast on the go.

Makes 12 pancakes.

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