Posted by Molly Rottschafer on October 28, 2014
THE BEST EVER PANCAKES!
Pancakes are seasonless, meaning they are yummy rain or shine, hot or cold, spring or fall, morning or night. Nothing says sleep-in-saturdays like pancakes. Do you agree?
As our family ventured into GFville, the only thing that needed changing on our favorite pancake recipe was the flour. We ONLY use Pamela's Baking & Pancake Mix. ONLY. For everything except bread which we don't do anyways, much. Yes, I was wooed by the Namaste flour at Costco but the pancakes were mushy inside. Seriously. So back to Pamela's I went. When you find the best...If it ain't broke... I digress. Amazon's subscribe and save is the best price for the large bags, shipping is free and they send it autoship whenever I want it. Nice.
My sweet mother feeds an army (our huge family) lots. She has this amazing griddle for pancakes. Amazing. She can make a gagillion at a time, except it was non-stick. That was a deal killer for me but secretly I pined over the production that could be had with that. No longer do I need to make 3 pancakes at a time in my cast iron skillet! Count them people, 8,EIGHT pancakes and the best part is…it is cast iron and fits so nicely on my stove. So this morning I made these GF pancakes to feed my smaller army of 7. If you blinked you would have missed the whole process. It.was.that.fast! I’m in love. Here is the link to the amazing griddle.
Back to the recipe. So here is my find. It is sure to put a smile on your family's sleepy face this saturday morning. I altered it from nourishing traditions cookbook. If you love learning about the science of healthy food, this is quite a find also. Don't try soaking the grains (from original recipe) overnight if you are using GF flour. Big mushy mess.
4 cups Pamela's flour (see above)
1 T. vanilla
1 T. cinnamon
1/2 t. salt
2 t. baking soda
4 cage free preferably local eggs
4 cups water or coconut milk or milk (we use water mostly)
LOTS OF BUTTER
Combine dry ingredients then add wet ingredients and mix until rather soupy but well combined.
Don't skip this part. You will have deep regret later. Plaster your pan with LOTS of butter. Pancakes are best when slightly crispy around the edges. I'm salivating thinking about it. Before each application of batter to the pan, apply lots of butter. Did I say that already?
Slight digression again about butter. If you have access to a good quality butter there is no need to shy away from using it. Seriously, we order Carmel Macchiatos with as much sugar as a coke but then shy away from using real butter as we are told it can wreck havoc on our bodies. Perspective. If you are going to enjoy good food, enjoy good food. Buttery pancakes with maple syrup are the least of our health concerns. Who is with me?
Don't let them go too long on the griddle. Flip then place on a cooling rack so they don't get soggy. Yuck. Sometimes I have leftovers (hence the large batch) so I put them in a container and refrigerate then just pop them in the toaster when the kids want a snack.
Serve with local maple syrup. Try adding butter (there is that word again) to the maple syrup when warming it up. Honestly, I almost never do this mostly because I am so engrossed in making the pancakes that I don't actually warm up the syrup. But adding butter to the pancakes just before the syrup does something amazing. Yowza! I dare you to try it. You will never go back.
There you have it friends. Enjoy the love and let me know if you think these are the best EVER but don't you dare forget the butter. Blessings!
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