Saturday, February 21, 2015

GF Lemon Blueberry Pancakes

I love pancakes.

I do not eat them often, but they're one of my favorite breakfast foods. Right up there with scrambled eggs with ham, chihuahua cheese and green chili sauce; scrambled eggs with ham, goat cheese and chives; scrambled eggs with ham, cheddar and sriracha; Eggs Benedict; D's waffles and fried ham; scrambled eggs with any assortment of tasty things and potatoes fried in duck fat.

Okay, so the truth is, I actually just LOVE breakfast foods. And D does scrambled eggs SO WELL. And he makes amazing waffles. And we collaborate weekly on Eggs Benedict because I'm good with tempering things and he's good at poaching things.

But his birthday was earlier this week, so I wanted to make him breakfast and I wanted it to be something I thought he'd really enjoy.

Since I know his love of all things lemon, and since I know he likes blueberries, I decided I'd have to find a way to make gluten-free lemon blueberry pancakes.

As the company whose gf all purpose flour blend I like best seems to no longer make gf all purpose flour, and as I can no longer find their pancake and waffle recipe to use as a baseline for using a different flour, I had to go a different route.

So, I visited another site that I've good luck with and decided to modify this recipe as follows:

GF Lemon Blueberry Pancakes:

  • 140 g white rice flour
  • 50 g potato starch (the original called for 47 and I spooned it in too quickly and couldn't retrieve the extra)
  • 23 g tapioca starch
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup vanilla sugar (talk to AB about this one)
  • 5 tablespoons butter flavored Crisco (don't judge me), melted and cooled
  • zest of one lemon
  • juice of 1/2 lemon mixed with enough whole milk to make 1 1/2 cups fluid
  • 1 large egg slightly beaten
  • fresh blueberries
  1. Whisk the dry ingredients together in a medium sized mixing bowl. Add the wet ingredients and whisk to fully combine.
  2. Heat a large cast iron skillet over medium heat until hot. Lube the skillet with a little oil.
  3. Pour batter into skillet, about 1/3 of a cup per cake.
  4. Sprinkle 7-10 blueberries in each cake.
  5. Cook until the cake is bubbly and the edges have become noticeably dry.
  6. Flip the cake and cook the other side until it stops emitting steam.
This recipe makes approximately 8 good sized pancakes. Enough for 4 people (technically), but who really wants to eat leftover pancakes? And who wants to risk the batter going funky in the fridge overnight?

Nope, as their were just 2 of us at the table this morning, that made for 4 pancakes a piece. Pure bliss.

Next time I might cut back on the sugar and increase the lemon. Just to see how it goes.

No comments:

Post a Comment