Pancakes are probably my favorite Saturday morning breakfast. There's just something about that the crispy edges and puffy center of a pipin' hot flat cake that simply makes me smile! I'm sure the salty, creamy melted butter and pure, sweet maple syrup have nothing to do with it!
Pancakes are a fantastic breakfast because they are so easy to make! They are even easier and more simple by using my Gluten Free Master Baking Mix ! Using the mix makes them so darn easy to make that you barely have to think about putting them together. Which is nice to know since my thought processes are quite limited early on Saturday mornings.
When my dad was growing up, the first thing my grandmother taught him to make was pancakes. While this isn't Nan's recipe, I'm sure she would approve!
These pancakes freeze very well and can be reheated quickly in the microwave or toaster for a fast breakfast during the week! Also, in a pinch, I bet they would work marvelously well as sandwich bread, like those waffles I'm so fond of!
1/2 - 3/4 cup milk -or- casein free milk substitute
Preheat griddle or cast-iron pan. Mix all ingredients in a large measuring cup or mixing bowl.(Start with ½ cup milk or milk substitute. Add up to ¼ cup additional milk to get pancake batter the consistency you desire.) Spritz griddle or cast-iron pan with non-stick cooking spray or margarine. Drop pancake batter 1/4 cup at a time onto the griddle or pan. Flip pancakes when all the air bubbles start to pop. Cook additional minute or two until underside is browned. Serve immediately with margarine and pure maple syrup! Also good with homemade applesauce, sugar and cinnamon, etc... Also great as a breakfast wrap with scrambled eggs and turkey bacon rolled up inside!