Any Gluten Free Cooks?

:drool Recipe...?
I apologize for the delay! I have been busy taking care of my husband and children who have all been sick with the flu. My husband ended up so sick he could barely leave the bed and ended up having to go to the hospital yesterday for antibiotics and an inhaler.

Here is the recipe:)

-1 egg
-6 Tbsp. Butter
-1/4 c. Sugar
-2 tsp. Vanilla
-1 tsp. Lemon juice (not enough for a lemon flavor, but helps create a balanced taste)
-1/4 tsp. Cream of tartar (helps egg white whip up nicely)
-2 c. Divided Sunset Gluten Free Flour (you can use other brands, but the ones I have tried turn out more dense and not as fluffy)
-1/2c. Half n half (you can omit and use 2 cups of milk instead, but the half n half does help add to the fluffy texture)
-1 1/2 c. Whole Milk

**I mix up my pancakes a little differently in three sets. I have found that the texture does not turn out as perfectly if I do it differently. The batter when finished will be a little thicker than the usual runny pancake batter and is best cooked with a slow and low heat. I cook mine in a cast iron pan on my stove's smallest burner set at low.**

Step 1: Combine all ingredients except the half n half, milk and flour. Whisk ingredients with a mixer until they turn white and fluffy. It should look like the picture below:
PXL_20221018_131555093~2.jpg


Step 2: Slowly mix in flour until you reach a crumbly texture that will look similar to when making pie dough. It should look like the picture below:
PXL_20221018_131731187~2.jpg


Step 3: Slowly mix in half n half, milk and when your liquids are mixed in whisk to get a creamy texture. The batter will be a little thicker than the usual runny pancake batter and should look like the picture below:
PXL_20221018_132436506~4.jpg
 
Thank you! And thanks for the pictures. Those help a lot, especially when you're not expecting it to look like the middle picture.

Glad to hear you and your family are feeling better.
 

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