February 2014 Recipe of the Month
This month's recipe of Fluffy Gluten-Free Pancakes is featured in Sweet & Savory Cooking, Miraval's newest cookbook created by Executive Chef Justin Cline Macy and Pastry Chef Kim Macy. These light pancakes are the perfect breakfast treat to surprise your family with on cold mornings!
Note from Chef Kim Macy: Having success with gluten-free recipes isn't just a matter of using the right ingredients; it's also about cooking things properly. You need to know that these pancakes don't behave quite the same as "traditional" ones—you won't see a lot of bubbles forming as you cook the first side, and you'll need to cook them a touch longer than you think you might. The best way to test is by taking a bite!
Fluffy Gluten-Free Pancakes
Makes 12 Five-Inch Pancakes
- 1 c. rice flour
- 1/4 c. tapioca flour
- 1/4 c. potato starch
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. xanthan gum
- 1 1/2 c. low-fat buttermilk
- 3 Tbsp. unsalted butter, melted
- 2 whole eggs
- 4 Tbsp. granulated sugar
- 1/2 tsp. pure vanilla extract
PUT the rice flour, tapioca flour, potato starch, baking powder, baking soda, salt, and xanthan gum in a medium bowl and whisk lightly to mix.
IN a separate bowl, whisk together the buttermilk, melted butter, eggs, sugar, and vanilla. Add the wet ingredients to the dry ingredients, and mix with a whisk or rubber spatula until the batter is almost smooth; a few small lumps are fine, but try not to overmix.
SPRAY a nonstick skillet or griddle with some nonstick cooking spray and heat over medium heat. Pour about 1/4 cup of batter onto the skillet, leaving room for more pancakes; repeat until you have a few pancakes in the pan but still enough room to slide in your spatula to flip them. Once the bottom of a pancake is nicely browned and lifts free from the skillet, flip it and cook until the other side is browned as well. Serve right away.
Serving Size: One 5-Inch Pancake; Calories: 140; Total Fat: 4g; Carbs: 22g; Dietary Fiber: 0g; Protein: 3g