I haven't had much time to post recipes this year, but I thought I could add one you might like to try on New Years morning. Hopefully I will have more time in the New Year.
This was so easy convert to gluten-free (I love when that happens). The original recipe is from Joy of Cooking and it's one that I used to make for my kids - it is one of their favorites.
It's a great breakfast recipe because it's quicker to make than regular pancakes, but just as satisfying. The bad news is you can't make them on a griddle - so you can only make one at a time (challenging if you have more than one kid:-) - or you can use two frying pans if you have them.
When I make them, they are not quite as thin as traditional crepes made using a crepe pan (which cooks on the upside-down bottom of the pan). I could probably make them thinner if I used less batter - I'll have to try that some time. But they are definitely thin enough to roll up with your favorite filling if you choose.
The original recipe says to cook them in a few drops of oil in the pan, which I did. They were fine that way, but I also tried cooking them in a tiny bit of butter instead, and I liked the way they tasted even better. No surprise there, I guess.
Gluten-free French Pancakes (adapted from Joy of Cooking)
Makes about 6 - 6"-7" Pancakes
- 3/4 cup your favorite Gluten-free Flour Mix
- 1 tsp Baking Powder (not needed if your Gluten-free flour mix has it)
- 1-2 Tbs Powdered Sugar
- 1/2 tsp salt
- 1/4 tsp Xanthan Gum (not sure if this is needed - I'll try it without next time)
- 2 Eggs
- 1/3 cup water
- 2/3 cup Milk
- 1/2 tsp Vanilla Extract
- Sift together the flour, salt, baking powder, xanthan gum, and powdered sugar and set aside.
- Beat the 2 eggs. Add the milk, water, and vanilla and beat.
- Make a well in the dry ingredients, and add the egg mixture. Mix together, but don't worry if there are small lumps in the batter.
- In a small frying pan (mine is about 7", but you can use even a smaller one) heat a bit of oil or butter.
- Add about 3 or 4 Tbs of batter, and swirl it around so it covers the bottom of the pan.
- Cook over medium heat until the bottom is lightly browned, and carefully flip over. The second side usually cooks more quickly than the first side - so watch it carefully.
- Enjoy with your favorite topping!