March 13, 2017
I had to add the “tasty” part of this title, because while I’m not gluten free L is and I can tell you I’m the first one to poo-poo a recipe if it can’t hold a light to it’s gluten full counter part.
SO, you know it’s a good recipe if I’m requesting the gluten free version e v e r y Sunday. In fact in our house I have declared Sunday’s to be pancake day and while L may roll his eyes and sigh, I find him in the kitchen starting the recipe more often than not by himself. Such a sweetie.
And I won’t lie. This is a gluten free recipe, but it’s certainly not guilt-free. So if you are scared of calories or butter ratios I would suggest to not keep reading. 😉
Hands down if you are gluten free whether for allergy reasons like L or just for personal reasons get yourself this cookbook. I tease L relentlessly because the recipes are a touch over the top… but I have never had a bad gluten free meal from it. And that is saying something because there is some n a s t y gluten free things out there.
The only change we made to it was adding blueberries as I’m a touch obsessed and changing gluten free recipes isn’t as …. encouraged, as other recipes. Mainly because of the science of how the ingredients interact together. If you are brave feel free to adjust it yourself but you have been warned!
2 1/3 cups of ATK Gluten Free Flour Blend
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 3/4 cups buttermilk
2 large eggs, separated
4 tablespoons unsalted butter, melted and cooled
2 tablespoons sugar
2 teaspoons vegetable oil
8 oz. fresh blueberries
one. Whisk flour blend, salt, baking powder, and baking soda together in a large bowl. In a second bowl whisk buttermilk, egg yolks and melted butter until combined.
two. Using stand mixer fitted with whisk, whip egg whites on medium low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add sugar and whip until glossy, stiff peaks form, 2 to 3 minutes.
three. Whisk buttermilk mixture into flour mixture until batter has thickened and no lumps remain, about 1 minute. Gently fold in whipped egg whites until just combined and few streaks remain.
four. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering, 3 to 5 minutes. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Portion 1/4 cup batter per pancake, pour batter into skillet and cook until bottoms of pancakes are brown and top surfaces start to bubble, 2 to 3 minutes.
Flip pancakes and cook until second side has browned, 1 to 2 minutes longer. And wa-la! Pancakes are ready.
I haven’t shared a recipe in a g e s on here and I think it was just starting to stress me out to 1) cook something amazing 2) be totally original with it 3) take photos of it 4) those photos must be amazing and 5) but also be in the moment. Like UGH. No. Zero enjoyable thinking of all that.
So rather than freak out about all of it I’m just going to start sharing what I can’t stop eating. And maybe you will love it too!