Thursday, March 22, 2012

Pancakes Two Ways

So, I've been meaning to post a basic pancake recipe, but haven't ever gotten around to it...so I'm doing it tonight.   Mainly, because I have another amazing pancake recipe I want to post and figured you should have a basic one first.  You have a choice in your liquids with this recipe, either non-dairy milk mixed with lemon juice (sour milk) or non dairy yogurt and a little milk to thin it out. Both ways work fantastic, so it's totally up to you.


'Buttermilk' Pancakes
1 cup non-dairy milk (such as So Delicious Original Coconut Milk)

1 teaspoon lemon juice
1 egg
2 tablespoons canola oil
1 cup all purpose gf flour blend
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions
Mix together milk and lemon juice and allow to sit for about 10 minutes, then stir in egg and canola oil.

In a separate bowl mix together the dry ingredients, and pour in the wet ingredients.  Whisk together to remove any lumps.

Pour about 1/4 cup scoops of the batter onto a heated griddle.  (I have an electric griddle that I heat to 325-350F).  Once the bubbles form and start popping on the top of the pancake, flip and cook the other side for 1-2 minutes.

Makes about 8-9 4" pancakes.


Yogurt Pancakes
3/4 cup non-dairy yogurt (I use my homemade yogurt)
1/4 cup non-dairy milk
1 egg
2 tablespoons canola oil

1 cup all purpose gf flour blend
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt


Directions
In a small bowl mix together yogurt, milk, egg and canola oil.

In a separate bowl mix together the dry ingredients, and pour in the wet ingredients.  Whisk together to remove any lumps.

Pour about 1/4 cup scoops of the batter onto a heated griddle.  (I have an electric griddle that I heat to 325-350F).  Once the bubbles form and start popping on the top of the pancake, flip and cook the other side for 1-2 minutes.

Makes about 8-9 4" pancakes.

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