You won't know how wonderful it can be to get away from standard flour until you have tried something like these pancakes. Adding a generous portion of blueberries makes them great for those picky eaters who refuse fresh fruit. (Recipe doubles easily)
1/3c white rice flour
1/3c oat flour
1/3c flour
1tbsp sugar
1tsp baking powder
1/2tsp baking soda
1/2tsp salt
1tbsp oil or melted butter
1 large eggs
1 scant cup buttermilk
1c fresh or frozen blueberries (drained) *wild blueberries are best
Combine all dry ingredients in a small to med mixing bowl. Add liquids next. Either beat the eggs before adding or open directly into bowl and break up slightly before adding buttermilk. Mix until flour is moistened. There will be lumps. Fold in blueberries. Allow the batter to develop for 5-10 min.
While the batter rests, heat a griddle to 350f or a large frying pan to med heat. Coat lightly with cooking spray. When prepared, scoop 1/4c of batter at a time and pour onto griddle. Flip when edges are beginning to set (when you touch the spatula to the pancake as if to lift the pancake, no batter sticks to the spatula.)
Top the pancakes as you like and enjoy! Makes 10-12 pancakes, about 4 servings.
From FabrigamiQueen.
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