Ingredients
- 2 cups all-purpose gluten-free flour (I use Better Batter)
- 1 teaspoon xanthan gum (omit if using Better Batter)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 to 2 tablespoons sugar (to taste)
- 2 extra-large eggs at room temperature, lightly beaten
- 6 tablespoons unsalted butter, melted and cooled (plus more)
- 2 1/2 cups milk (nondairy is fine, low-fat is fine but nonfat is not), at room temperature (plus more)
Preparation
Step 1
In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt and sugar and whisk to combine well.
Create a well in the center of the dry ingredients, and add the eggs, butter and milk, one at a time, blending well after each addition. Continue to beat until the batter comes together, and you’ve worked out the lumps.
Heat your griddle surface (or a large nonstick pan) and coat generously with butter or shortening. Ladle the pancake batter on the griddle surface, and allow to sit until bubbles begin to appear on the surface (2 to 3 minutes). Flip and continue cooking for another 1 to 2 minutes, or until the underside is browned.
If you’d like, while you finish the batch, you can keep the pancakes warm in a 200 degree oven on a parchment lined baking sheet.