Ingredients
-
3/4
-
1/2
-
1 1/2
-
1/2
-
1
-
2/3
-
2
-
2
-
-
-
-
-
-
-
Directions
Gluten Free Pancakes, Don’t be afraid of these if you don’t have a gluten allergy or intolerance These are excellent in texture and flavor! Cook ’em up in a cast iron skillet with shortening! Crispy and soft, yummy combination!, Fabulous! My family’s favorite I do mix a big jar of the flour and keep it on hand for a quick breakfast Thanks again!, I am giving it 5 stars because it looks like a good recipe but I just wanted to put this out there because I am going to try it the first time I make it If you make the flour mixture and triple the dry ingredients in the main recipe, you can just save that in a container for any time you want to make them, then just add your wet ingredients it would seem Will have to get some ingredients today to try this but I look forward to! it looks yummy!
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Steps
|
1
Done
|
Combine All Dry Ingredients in a Bowl. |
|
2
Done
|
in a Separate Bowl, Whisk Together Milk, Eggs, and Cooking Oil. |
|
3
Done
|
Add Milk Mixture to the Dry Ingredients, and Whisk Until Well Blended. |
|
4
Done
|
Let Stand For About 10 Minutes. |
|
5
Done
|
Preheat Ungreased, Non-Stick Frying Pan to Medium Heat. |
|
6
Done
|
Pour Batter by Spoonfuls Onto the Hot Pan. |
|
7
Done
|
Pancakes Are Ready to Be Turned Over When the Edges Are No Longer Glossy, and the Bubbles That Pop Stay Open. to Check the Second Side For Doneness, You Just Have to Lift an Edge of the Pancake Up With a Spatula and Take a Peek. |
