Buzz
Ingredients
Traditional Pancake Batter
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 eggs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla (optional)
Yield: 8 pancakes
Gluten-Free Pancake Batter
- 1 cup rice flour
- 1/3 cup potato starch
- 3 tablespoons tapioca starch
- 4 tablespoons dry buttermilk powder
- 1 packet of chemical leavening
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon thickening agent
- 2 eggs
- 3 tablespoons canola oil
- 2 cups water
Yield: 10 pancakes
Steps
Traditional Pancake Batter
Mix all dry ingredients together in a large bowl. Gradually pour in the milk and stir to combine.
Add eggs, vanilla, and vegetable oil to the bowl. Whisk thoroughly until the batter is smooth and free of lumps.
Heat the pan over medium heat. Spray with non-stick cooking spray or coat with butter or vegetable oil to prevent sticking.
Spoon some batter into the pan and cook until both sides of the pancake are golden brown. Flip the pancake using a spatula and remove from the pan once cooked.
Enjoy immediately. If desired, you can top the pancakes with fruits, maple syrup, whipped cream, or powdered sugar for added flavor.
Gluten-Free Pancake Batter
Combine all dry ingredients in a large bowl. Add eggs, water, and oil, and whisk until smooth with no lumps.
Heat the pan over medium heat. Spray with non-stick spray or coat with butter or vegetable oil to prevent sticking.
Spoon some batter into the pan and cook until bubbles form on the surface. Flip the pancake and cook until both sides are golden brown.
Serve immediately. If desired, you can top the pancakes with maple syrup, fruits, whipped cream, walnuts, or any other favorite toppings for extra flavor.
Complete.
Things You’ll Need
- Pan
- Large bowl
- Whisk
- Egg beater
