Friday, December 21, 2012

Let's start with breakfast...

Pancakes and Waffles

I make these at least twice a month.  Nothing too special.  Light and fluffy like others want them.  Fast.  Easy.  Tasty!  And the waffles are light and crispy, just as waffles should be!

(I have two other waffle posts on now:  pumpkin and chocolate.  Check 'em out!)

1/2 cup + 2 T. sweet sorghum flour
1/2 cup + 2 T. white rice flour
1/2 cup tapioca starch
2 T. granulated sugar
2 tsp. baking powder
1 tsp. xanthan gum
1/2 tsp. (slightly heaped) baking soda
pinch of salt

In a medium bowl, mix/whisk all dry ingredients well; set aside.

2 large eggs
2 cups low-fat buttermilk

Whisk eggs; add buttermilk.

2-4 T. butter, melted (2 for pancakes, 4 for waffles)

To the egg bowl, add dry ingredients and melted butter.  Whisk til incorporated but do not overmix.  

For Pancakes:  Heat pan(s) over medium-low.  I use my favorite Calphalon non-stick Unison pans, at least two at a time, or my cast iron griddle that accommodates two good-sized pancakes at once.  It's best to use this batter rather quickly, once it reaches a thick consistency, because it tends to break down too much with only one pan going and watery batter doesn't make fluffy pancakes!  Flip, as always, when you see the bubbles begin to form.

For Waffles:  Heat waffle iron according to manufacturer's directions and proceed as directed.  Eat immediately or put on rack to cool so they stay crisp...or on rack in low temp oven.  I wouldn't know about that oven trick, though, because they get eaten or cooled and frozen for later!

Added thought:  I saw where a food blogger made "French toast" pancakes with leftover pancakes and I tried it!  Yep, it really works!  I whisked together 2 eggs, 1 cup of unsweetened vanilla almond milk, 2 T sugar, and some cinnamon; soak the pancakes long enough to get them eggy but not so long that they fall apart when you lift them out, and fry them like French toast!  I had nine smaller pancakes and this took care of all of them!!









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