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When it comes to pancakes, there's nothing better than that buttery, fluffy texture! When it comes to baking Gluten-Free, I find sometimes it lacks that fluffiness that a normal gluten product would have! NOT HERE! This recipe is truly *chefs kiss*! I have only made these once, but WOWZA were they delicious! "They're so fluffy!!" and "They taste so buttery!" were the comments from my little taste testers, so yes - these are even kid-friendly / toddler approved!
Let's dive into the recipe!
INGREDIENTS:
1/3 CUP SOURDOUGH STARTER (I used my gluten free discard, and it worked beautifully!) 3/4 cup milk *see notes
1/4 cup melted butter
1/2 TBSP vanilla
1/3 cup sugar *see notes
1 3/4 cup flour (I used gluten free)
3/4 TBSP baking powder
pinch of sale Combine starter, milk, melted butter, vanilla, and sugar. Add in flour, baking powder, and salt. Whisk to combine. Using your non toxic, non stick frying pan and a little bit of oil, fry them up for 1-3 minutes a side! Serve hot with maple syrup or my personal favourite: strawberry sauce!
NOTES:
Because I did not use my tried and true 1-1 Gluten Free Flour, the batter was thicker. I added in about 2 more TBSP of milk to thin it out, and it turned out great!
I used about 5 TBSP of cane sugar, which is slightly less than the original recipe. I also plan to toy around with using maple syrup instead, but haven't yet! I'll update this recipe when I do
You could probably use almond or oat milk to make these dairy free as well, although I haven't personally tried it.
Let me know if you try this recipe!! Remember: sharing is caring! xoBW
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