Easy Gluten Free Pancakes

Name: Easy Gluten Free Pancakes
Ingredients: 1 cup measure for measure / 1:1 gluten free baking flour blend (see Notes); 2 tbsp granulated sugar; 2 tsp baking powder; Small pinch of salt; Scant 1 cup milk (closer to ½–¾ cup); 1 large egg; 2 tbsp melted butter, plus more for brushing (optional); 1 tsp vanilla extract

Ingredients

1 cup measure for measure / 1:1 gluten free baking flour blend (see Notes)
2 tbsp granulated sugar
2 tsp baking powder
Small pinch of salt
Scant 1 cup milk (closer to ½–¾ cup)
1 large egg
2 tbsp melted butter, plus more for brushing (optional)
1 tsp vanilla extract

Steps

Add gluten free flour blend, sugar, baking powder, and salt to a medium-sized mixing bowl then whisk to combine. Add milk, egg, butter, and vanilla extract to a small mixing bowl then whisk to combine. Pour wet ingredients into dry ingredients then whisk until smooth and let batter sit for 5–10 minutes.
While the batter is resting, preheat a large cast iron skillet over medium-low heat, or an electric griddle set to medium heat, then spray with nonstick spray OR brush with melted butter. Scoop ¼ cup batter onto the hot surface then, when lots of bubbles form on the top and sides of the pancakes and pop, and the bottom of the pancake is golden brown, flip then cook until the second side is golden brown.
Serve immediately, or place pancakes onto a parchment paper-lined baking sheet and keep warm in the oven set to the “warming” setting, typically 100–200°F, for no longer than 20 minutes.
For sheet pan pancakes: preheat the oven to 350°F then line a quarter sheet pan with parchment paper. Pour batter inside then tilt the sheet pan to evenly distribute the batter. Bake for 15–17 minutes or until cooked through — don’t underbake. Remove the pancake from the sheet pan then slice into squares with a knife and serve.
To freeze: transfer cooked pancakes to a cooling rack to cool completely then place onto a parchment paper-lined baking sheet and freeze solid. Transfer to a Ziplock freezer bag then keep frozen for up to 2 months.
To reheat: wet a paper towel then wring out very well — it should barely be damp — then place on top of pancakes on a microwave-safe plate and reheat in the microwave on 50% power until warmed through. Or, toast in a toaster oven until warmed through.

From the margins

Tested with King Arthur Gluten Free Measure for Measure Flour and Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Whatever blend you use, ensure it includes a binder such as xanthan gum. I use Bob’s Red Mill.

Source: iowagirleats.com