Gluten-Free Buttermilk Pancakes
Ingredients
- 1-1/2 cups Fleischmann's® Corn Starch
- 2 tablespoons sugar
- 1 tablespoon Fleischmann's® Baking Powder
- 1/4 teaspoon salt
- 2 eggs
- 1/3 cup butter OR margarine, melted
- 3/4 cup buttermilk
- 1/2 teaspoon pure vanilla extract
PRODUCTS
Instructions
- Stir all ingredients together and let sit for 10-15 minutes.
- Place 1/4 cup batter onto a preheated griddle and bake to desired level of browning, about 2 to 3 minutes per side.
- Serve hot OR cool and freeze in resealable plastic bags for toasting later.
- For lemon-blueberry pancakes, stir in 1 teaspoon freshly grated lemon peel plus 1 cup fresh blueberries to basic recipe.
- For pumpkin pie pancakes, stir in 1/4 cup canned pumpkin plus 1/2 teaspoon pumpkin pie spice to basic recipe.
- For banana flavoured pancakes, stir in 1/4 cup mashed banana to basic recipe.
- For cornmeal pancakes, omit vanilla extract and stir in: 3 tablespoons cornmeal plus 2 teaspoons paprika.
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