Amazing Gluten Free Buttermilk Pancakes | Rockin Rob...Rockin Robin's Cooking Mexican Recipes
- Video description
- 3 months ago
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- 144 likes
- 12 comments
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Kitchen tools I like:
▶︎ Lodge cast iron 12 inch pan
▶︎ Wooden Spoons
▶︎ Bob’s Red Mill 1 to 1 Flour Gluten Free Flour
▶︎ Vitamix 5200
▶︎ 10 inch cast iron pan
▶︎ Instant Read Thermometer
▶︎ Instant Pot
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GF Buttermilk Pancakes
1 cup Bob’s Red Mill 1 to 1 Baking flour
½ tsp. Baking soda
1 tsp. Baking powder
4 tsp. Sugar
½ tsp. Salt
¼ tsp or more cinnamon
2 ½ Tbsp. butter, melted
1 cup buttermilk, recipe below
½ tsp. Vanilla extract
1 large egg
In a large bowl, combine all the dry ingredients with a whisk. In a smaller bowl combine all the wet ingredients and whisk well.
If you need to make buttermilk combine 1 cup whole or 2 % milk and 1 Tbsp. fresh lemon juice or 1 Tbsp. white distilled vinegar. Stir and let sit for 5 to 10 minutes.
Pour all the wet ingredients into the dry ingredient bowl and stir with a wooden spoon until it is just mixed. A few lumps are fine and do not over mix.
Tips to make pancakes with a nice buttery crispy edge and light and fluffy on the inside.
Use a cast iron pan
Add sugar to the batter
Cook the pancakes in butter
Preheat a cast iron pan over medium high heat. Once a sprinkle of water dances on the pan, it’s hot enough. Maybe even turn the pan down just a bit.
Add a ladle of batter to the pan for each pancake. Cook the pancake until you see the edges turn golden brown and bubbles will form on top of the pancake. The pancake will begin to look dry on top when it’s time to turn them over. Cook on the second side for a couple of minutes. When it becomes golden brown it is done.
Add more butter with each additional batch you make.
Serve the buttermilk pancakes with a pat of butter, yes more butter and some warm, real maple syrup. These are the best pancakes ever!
Thanks for watching and sharing!
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