1 tsp. baking powder
1/4 tsp. baking soda
2 Tbsp. sugar
Pinch of salt
1 large egg
1 3/4 cups milk
2 Tbsp. oil
1 tsp. vanillaDirections:
Place dry ingredients in large mixing bowl and whisk together. Set aside.In medium mixing bowl, beat egg slightly with electric mixer. Add milk, oil, and vanilla. Beat until creamy colored. Add flour mixture and blend for 30 seconds — a few lumps are fine. Preheat non-stick skillet or griddle pan to medium heat. Lightly oil pan. Ladle 1/4 cup batter for each pancake into pan. When center bubbles, peek to see if bottom is golden brown. Flip pancake and brown. Keep warm until ready to serve. Serve with syrup or berry sauce.Berry sauce: In small saucepan, combine 2 cups frozen berries, 2 Tbsp. fresh lemon juice, and 2 Tbsp. sugar. Simmer until slightly thickened; 5-6 minutes. Serve over pancakes.
If your pancakes are not cooking through, it may be due to low humidity levels and/or high altitude. At high altitudes, 3,500 feet or more above sea level, foods bake and cook differently than if prepared at sea level. Once the heaping tablespoons of batter hit the hot surface, the batter should cook for a few minutes. Then, with the tip of your spatula/pancake flipper, pierce the top of the pancakes–this helps to release steam and encourage the inside to cook more evenly.
Premium Gold’s Gluten Free Flour is very viscous and fibrous – it will thicken, especially if it sits for any length of time. As the pancake batter becomes thicker, add more liquid. Make certain your pan is hot enough and lightly grease your frying pan. Try adding 1-2 Tbsp. of your favorite cooking oil to the batter, and additional milk or water as needed; 1-2 Tbsp. at a time.
If you are cooking at altitudes lower than 2,000 feet, you may need to decrease the amount of flour; try adding 2 tablespoons at a time until you achieve the desired consistency.