Saturday, November 7, 2009

Homemade pancakes are always a favorite, but when time does not allow it's nice to have a good GLUTEN FREE mix on hand. I have been using Pamela's mix.

Pamela's Pancakes
1 cup Pamela's Baking & Pancake Mix
1 large egg (or equivalent of liquid egg replacer)
3/4 cup water 1 tablespoon oil
Yield: six, 4-inch pancakes

Mix all ingredients together until there are no lumps

Batter should not be too thin or too thick; add additional water if needed

Pour 1/4 cup batter onto a preheated, lightly oiled griddle (medium-low heat)

Cook until golden brown, flipping once

Serve immediately

Extra pancakes can be cooked, cooled, then wrapped in plastic wrap and frozen. To reheat, remove wrapping and microwave wrapped in a paper towel until hot, approximately one minute per pancake.


Apple Pancakes: Add 1/4 cup sugar, 1/2 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon vanilla, 1 grated Granny Smith apple (about 3/4 cup) to pancake recipe above and cook as directed. Add additional Pamela's Baking & Pancake Mix if needed. Serve with warm maple syrup, or sprinkle with powdered sugar.

Berries &/or sliced fruit: Add berries or sliced fruit to pancakes on the griddle before flipping Bake as directed above Serve with warm maple syrup, or sprinkle with powdered sugar

Suggestion: Use a pizza cutter to cut pancakes up for small children

Add mashed banana, chopped nuts, peanut butter, pumpkin puree, grated apples, chocolate chips and the like into the batter

We eat pancakes every Saturday
Each week we add something different.
Think "outside" of the bake and make Gluten free cooking FUN!!!!!!

I added applesauce this week" side of "fruit"

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