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As you know, if you have followed me on Facebook for any length of time, you know that Gary and I love pancakes. We have them every Sunday. Although my husband would prefer if I made blueberry pancakes each week, I like to make a different flavor every week because that is how I roll. I like to experiment.
This year I’m actually keeping track of all of the combinations that I make and have a post called A Year of Pancakes.
Anyway, I thought I would take this chance to share my basic pancake recipe.
Basic Pancake Batter
Yields approximate 12 pancakes
1 1/2 cups Pamela’s Gluten Free Baking Mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs, separated
1 cup milk
1 Tablespoon olive oil
1 Tablespoon cane sugar
1 teaspoon vanilla
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
In a medium bowl, whisk egg whites until light and frothy. Set aside.
In another medium bowl, whisk together the milk, egg yolks, sugar and vanilla.
Add the wet ingredients, except egg whites, all at once to the dry ingredients and mix until just combined, being careful not to over mix.
Fold in whipped egg whites until just combined.
Set aside for 15-20 minutes.
To make the pancakes:
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
For each pancake, scoop 1/4 cup of batter onto skillet.
Cook until surface of pancakes have some bubbles and a few have burst. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.