- 6
Ingredients
- 1/3 cup all-purpose gluten-free flour (I use Better Batter)
- 1/8 teaspoon xanthan gum (omit if using Better Batter)
- 1/8 teaspoon kosher salt
- 1/2 cup sugar
- 4 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon pure vanilla extract
- 2 extra-large eggs, lightly beaten
- 3 to 5 tablespoons milk
- Vegetable oil for greasing the pan
Preparation
Step 1
In a large bowl, whisk together the flour, xanthan gum, salt and sugar. Add the butter, vanilla extract and eggs, and mixing well after each addition. Add 3 tablespoons of milk, and whisk to combine. Add more milk by the tablespoon, mixing to combine well, until the batter is thin enough to pour.
Brush a 10 inch nonstick pan lightly with vegetable oil, and place over medium low heat. Once the pan is hot and the oil is shimmering, pour or ladle in about 3 tablespoons of batter. Gently shake the pan so that the batter is evenly distributed in a circle, about 5 inches in diameter, in the center of the pan. Be careful not to spread the batter so thin that the edges will crisp almost instantly. You want the pancake to bake evenly.
Cook on one side until just set and beginning to brown, about 2 minutes. Flip the pancake and press evenly on the cooked side with a wide spatula so that the underside browns evenly. Cook, while pressing, for another minute, and flip. Repeat the procedure on the other side, pressing to brown evenly.
Once the pancake is a deep brown (but not black) on both sides, remove from the pan, and roll into a cone shape immediately (using a cornet {cream horn} mold, or free form). Cinch together the bottom of the cone while it is still warm, and gently hold it closed in your fist until the seam sticks to the cone. Place on a wire rack to cool. Repeat with the remaining batter and cones.
Place a mini marshmallow or two in the bottom of each cone to help catch drips as the ice cream melts.
Use the same day.