I used to make this for breakfast nearly once a week. They are easy and delicious. And you get to warm the house up by using the oven.
However, a big however, when I started eaten gluten free I couldn’t seem to find nor create a puff pancake recipe that would puff up. They resembled, in my opinion, hockey pucks. Bleh.
Then one day I accidentally made it work. So I want to share my success with you. Here’s the recipe.
For a five inch pan. One serving.
1/3 cup Bob’s Red Mill gluten free 1 to 1 flour
1/3 cup whole milk
2 eggs
1/8 teaspoon salt
1 tablespoon butter for the pan
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Directions :
Use a whisk to lightly beat the eggs in a medium sized bowl. Beat in the milk. Add the flour and salt and whip for a minute or so until the pumps are gone. Now let batter rest 15-30 minutes while you preheat the oven.
Preheat the oven to 450° Fahrenheit.
Set a five inch cast iron skillet in the oven to heat for about five minutes. Remove from oven and add the tablespoon of butter, tilting the pan to spread the butter evenly.
Pour batter in the pan quickly while it’s still hot and place in the oven. Bake for 10 minutes then turn oven down to 350° and bake 10 or 15 minutes longer until browning and puffed. Serve immediately.
Here are some of the notes I made over the years in attempting to make this recipe work.