Gluten Free people are so annoying. I apologize in advance for adding just one more HM (high maintenance) curve ball into everyone’s lives. The worst is going out to eat. For me, it’s really not a big deal, I usually find something on the menu. But I hate being that guy.
For the most part I generally find that my contemporaries are more than accommodating, or at the very least, empathic to my situation. As Gluten Free diets are becoming more and more common I thought I would write about my first attempt at Gluten Free pancakes. I swear to God… I didn’t follow a recipe. Not that pancakes are terribly difficult to figure out, but lately I think I’ve become rather adept at recreating traditional gluteny dishes sans the gluten.
This Gluten Free pancake recipe tastes exactly like pancakes. Seriously, I don’t know if anyone could tell the difference.
I used Trader Joe’s Gluten Free flour.
You will need:
(Recipe for 2 persons, yields 6-7 pancakes. Double recipe for more guests.)
- 1 cup Gluten Free flour
- 1 tsp baking powder
- 1 egg
- 1 tsp salt
- 1-2T olive oil
- 1/4c sugar
- 1/4c whole milk
In my stand mixer I combined all ingredients until I had a fairly smooth and viscous batter. You don’t want a batter that is too thick, the batter should easily run off a wooden spoon.
Pre-heat a pan on medium-high heat (adjust accordingly) with a splash of olive oil.
Pour a small amount of batter in the center of the pan. When the batter becomes visibly thickened, flip the pancake.
Add a pat of butter and dress with your favorite pancake syrup, sauce or topping. As I am going to be visiting my Danish Family in Copenhagen in the coming year I decided to top these Gluten Free pancakes with a kirsebær sauce (cherry sauce).
So, so very good. (Det smaget det rigtigt godt!)
Now I just need some Gammel Dansk! (Or ålborg akvavit.)