thick and fluffy pancakes for a classic homemade breakfast. this simple recipe is easily customizable – add mini chocolate chips to the batter for some melty chocolate-y goodness or some blueberries and lemon zest for a fresh summer-y flavor.
makes: 10 pancakes
prep time: 20 minutes
cook time: 10 minutes
ingredients:
135 g superfine white rice flour
30 g tapioca starch
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3 T. granulated sugar
2 eggs
3/4 c. buttermilk
2 T. unsalted butter, melted
directions:
preheat the griddle to 350-375°F.
combine rice flour, tapioca starch, baking powder, baking soda, salt, and granulated sugar in a large mixing bowl. in a separate bowl, whisk together eggs and buttermilk. to the flour blend, add the buttermilk/egg mixture and melted butter. whisk until smooth.
lightly grease the griddle with butter or cooking spray. pour batter onto the heated griddle, about ¼ c. of batter per pancake. flip the pancakes when edges begin to set and bubbles break the surface, about 2 minutes. cook until the other side is golden. repeat with remaining batter.
serve warm with your favorite toppings and enjoy 🙂