Today is shrove Tuesday/fat Tuesday/Mardi gras — the day before lent where Christian households got rid of all the fat in their household by making things such as pancakes. And while I’m not at all religious, I do enjoy a good pancake.
I’ve tried a number of recipes in the past while, and this one is by far the best I’ve come across. I can’t say its the best — it is obviously not a pancake made with wheat — its really not bad! My partner smothered his in table syrup, while I smothered mine in homemade papaya & strawberry jam. YUM!
I wish my photograph could truly tell you how lovely these little beasties are, unfortunately this was the only one that didn’t end up blurry. A bit of a disappointment, but oh well. Just make the recipe, and the taste will speak for itself.
MAKES 14 (or so) PANCAKES
- 1 1/3 cups (335 mL) brown rice flour
- 1/4 cup (60 mL) teaspoon tapioca starch
- 1/3 cup (85 mL) potato starch
- 1/3 cup (85 mL) rice milk (like ryza) or almond milk
- 2 tablespoons (30 mL) honey
- 2 teaspoons (10 mL) baking powder
- 3/4 teaspoon (3.75 mL) baking soda
- 3/4 teaspoon (3.75 mL) salt
- 3/4 teaspoon (3.75 mL) xanthan gum
- 3 large eggs
- 1/4 cup (60 mL) apple sauce (or melted butter)
- 2 3/4 cups (690 mL) water
- Sift together all the dry ingredients, stir in eggs and apple sauce (or butter) until most of the lumps are gone. I use a hand mixer, but you can mix by hand if you desire.
- Heat a non-stick skillet or griddle to med-high heat. Spoon batter onto skillet. I use a 1/4 cup (60 mL) measuring spoon so that each of my pancakes are roughly the same size, but thats just me being picky. When the top of the pancake is bubbling, and the sides are just turning brown, flip the pancake and continue cooking until both sides are golden brown.
- If making a large batch place pancakes in a warmed oven to keep warm until serving. If making a small batch, serve immediately.