This morning I woke up craving pancakes. The only pancakes I've made since going GF were hoecakes, which are naturally gluten-free. But I figured it was about time to venture into proper pancake territory. Since I only had buttermilk and one egg, it took a little creativity and recipe searching online, but we ended up with some pretty spectacular cinnamon buttermilk pancakes with thinly sliced apples baked in. This is the trick I've discovered with gluten-free baking. Plain baked stuff (in this case, just a simple buttermilk pancake) tastes pretty blah. But if you add cinnamon to it, Kapow! you've upped the tasty factor a hundred fold.
I think I'm finally starting to get into the hang of things with this gluten-free baking business!!
Sidenote: What really made this morning's breakfast, however, was Joel singing about pancakes to the tune of Don't Cry for me Argentina.
"Don't cry me little apples
the truth is I'll always eat you
in gluten pancakes
in gluten free pancakes
there both just pancakes
and taste like pancakes...."
Oh yeah, it was good stuff.
Ingredients:
1 1/4 cups gluten-free flour blend (I'm partial to King Arthur's blend)
2 tablespoons sugar
1 tablespoon brown sugar
1 heaping teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup buttermilk
2 tablespoons canola (or vegetable) oil
1 large egg
1/2 teaspoon vanilla extract
1 large apple, thinly sliced
Combine dry ingredients in a bowl. Combine wet ingredients in a separate bowl (they fit pretty well in a 2 cup glass measuring cup thingy). Combine wet and dry ingredients. Heat and butter skillet. Scoop batter onto skillet using a 1/4 cup measuring cup. Place 3-4 apple slices on each pancake. When bubbles start to come through to the top, flip pancake. Eat. Savor. Repeat.
Makes 12, medium size pancakes
