A fun and delightful pancake the whole family will love. Great to serve to house guests around the holidays as a special treat with a choice of various toppings. For my homemade gluten free apple butter recipe, click green link.
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Combine sifted gluten free flour, buttermilk powder, sugar, salt and xanthan gum - baking powder, if you can use it, in a bowl. If you can't use the powder and will be using the substitute like I did, it will go in later. Mix dry ingredients well.
Pour cream into a separate bowl and add a drop of vanilla and 1/2 teaspoon sugar. Whip cream until fluffy. Add yogurt and vanilla and whip again.
Instant pot recipes. Quick and easy meals without sacrificing taste.
Combine whipped mixture with dry ingredients. Stir well. Add in milk. Add in baking powder substitute. Stir until combined.
Lightly brush olive oil inside of round mold. Place mold onto a non-stick pan or griddle that's lightly greased and heated on medium heat. I set the griddle to 350.
Fill molds a little under half high with batter. Cover. Cook until the bottoms of the pancakes are golden and little bubbles appear on the tops, approximately 10 minutes. Flip the pancakes, cover, and cook until golden on the other side, approximately 5 - 8 minutes.
Pancakes will be fluffy and delicious. I topped with my homemade gluten free apple butter. You can top with anything you like; butter and syrup, fruit, powdered sugar, etc.
1/2 cup gluten-free measure for measure flour (sifted) 1/2 cup buttermilk powder 2 1/2 teaspoons sugar - 1/2 in whipped cream and 2 in dry ingredients 1/2 teaspoon salt 1/2 teaspoon xanthan gum 1/2 cup whipping cream - whipped 1/4 cup plain Greek yogurt 2 teaspoons vanilla extract
1/2 cup milk 1 teaspoon baking powder or baking powder substitute - 1 teaspoon lemon juice and 1/4 teaspoon baking soda.