GF Pancakes

By merehodge

One of my favorite things to do on weekend mornings has always been to make
pancakes. I add fresh fruit to mine, and sometimes make them into shapes dictated
by my children. Like most pancake recipes, add more or less milk, depending on
how thick you like your pancakes to be. This recipe works great with non-dairy
substitutes, so give it a try!

Ingredients

• 1 cup Jules Gluten Free™ All Purpose Flour
• 1 Tbs. granulated cane sugar
• 1/4 tsp. gluten-free baking powder
• Pinch salt
• 1 beaten egg
• 3/4 cup +/- milk (dairy or non-dairy alternative)
• 2 Tbs. canola oil
• Fresh or frozen berries, nuts, gluten-free granola or other yummy mix-in (optional)

Preparation

Step 1

Preheat frying pan or griddle to medium-high heat, and grease with shortening, butter, or
oil, to taste.
Sift dry ingredients together in a large mixing bowl and set aside. Combine liquids in another
bowl and stir into dry mix. Stir with a fork or use a mixer just until blended, but may still be
slightly lumpy.
Spoon onto heated oil or butter, turn the spoon over and using a circular motion, flatten
the pancake to spread out the batter to the size pancake you desire. The batter will puff
up, depending on how much milk you add, so don't pour the batter out too thick for frying.
Sprinkle in any mix-ins at this point.
Cook each side just until the edges are lightly browned, then flip. Cook slowly so that the
middles are sure to be cooked too. Keep the cooked pancakes warm by placing directly onto
a cookie sheet in a warm oven until all are ready to serve. Sprinkle with confectioner’s sugar
or use pure maple syrup and enjoy!