recipe added Mar 3, 2010 8:23:16 PM byAmanda
Source home experiments
Preparation Time20 minutes (-ish, depends on how prepared you are)
Servesfeeds 4 average-sized college students- about 2-3 large pancakes each
|1 cup||brown rice flour|
|1/2 cup||potato starch flour|
|1/4 cup||tapioca flour|
|1/4 cup||corn starch|
|1 tablespoon||baking powder|
|1-2 cups||fresh fruit|
|1 1/2 cups||whole milk|
|3 or 4||eggs|
|4 tablespoons||vegetable oil|
|2 teaspoons||vanilla extract|
1. Mix in a medium bowl your liquids and toss together your flours and spices in a larger mixing bowl.
2. Beat everything together on â€śhighâ€ť until mixture is thick and there are no visible chucks (starch can be ornery).
3. Heat a non-stick pan on medium, add Â½ tablespoon of butter. When pan is hot, pour batter to form pancakes (Â½ cup makes a beautiful big pancake), and sprinkle with fresh fruit.
4. Add more butter to the pan in between every 3 or so pancakes. It can really depend on how old your non-stick pan is.
5. Wait until there are bubbles that pop and form a small crater (if you don't wait long enough the pancake will be hard to turn) but not so long that the pancake burns, and then flip over.
6. To use this recipe for waffles, use only 3 eggs and add another tablespoon of oil. Waffles take 4-6 minutes to cook.
7. *Tips: You can substitute the milk for almond milk or rice milk if you are cooking dairy-free. These milks can be a lot more watery, so I usually add a tablespoon or two more of the brown rice flour. If I want oat pancakes (especially good for days where you're working out or going on a long hike) I add Â½-1 cup instant oatmeal and off set it with about Â¼ cup more milk. I also like to let my batter sit in the fridge for about 10-15 minutes after it as been mixed. This allows the flowers and starches to become fully â€śsaturatedâ€ť and makes for thicker pancakes. You may use 4 eggs if you prefer your pancakes to have more of a light cake texture.