July 30, 2013
Growing up, Saturday mornings started with a yellow box on the counter and the nutty, smoky smell of my mom dropping circles of batter onto that hot griddle. We did pancakes right—yes to syrup, yes to butter and always yes to orange juice (the good kind, freshly squeezed). It was always a bonus when mom sat down with us after the pancakes were on the table, chatting and drinking her coffee. Oh, I wish I lived closer to my mom!
Today, I try to do the same thing with the kids when we can swing it in our morning schedule. With summer here, we’re doing the pancake thing more than I care to mention. We’ve been working to cut out some of the gluten from our lives. Enter the creation of this delicious gluten-free pancake recipe. Even my pickiest eater gives it two thumbs-up. If you’re of the full gluten persuasion, check out my classic pancake recipe.
Our latest treat has been drizzling BLiS Maple Syrup on our pancakes. Dear friends gifted me with a selection of syrup and now I’m ruined forever. Their pure maple syrup is the highest quality, aged in barrels and flavor infused with the best ingredients (Tahitian vanilla, anyone?). Basically, this is maple syrup that makes the Mrs. B’s from my youth shake in that pioneer lady shaped bottle.
Lucky for you, we are giving away a collection of BLiS syrups to a very lucky Eat Drink Garden reader. Check out the blog tomorrow to see how you can win some BLiS for your pancake mornings, whatever gluten level they may be you can’t beat the syrup.
Yields: 16 pancakes
I like to make a big batch of the dry ingredients in advance, taking the place of the store bought box. I feel like anytime you can make something yourself from simple pantry ingredients rather than those filled with shelf-life stretching preservatives, the better. With my mix pre-made these come together in a snap. When it’s just the girls and me, I mix 1 heaping cup of the premixed dry ingredients with two large eggs, 1 cup of buttermilk and a splash of vanilla.
In a medium bowl whisk the dry ingredients together. In a small bowl, break up the eggs and then mix in the buttermilk and vanilla. (Patricia, you don’t need to dirty two bowls here — just mix it all in one!) Pour the wet ingredients into the dry and just mix to combine. If the batter seems thick you can add more buttermilk to get your desired consistency.
Smear coconut oil or butter (your choice) on a griddle set at medium heat, ladle out your pancakes. Cook until the cakes begin to bubble then flip just once. Best served with butter, syrup and a glass of freshly squeezed OJ