Light And Fluffy Gluten Free Buttermilk Pancakes

Making Light and Fluffy Gluten Free Buttermilk Pancakes from scratch isn’t difficult. Whip up a batch of these fluffy pancakes in minutes. Once you’ve had them, prepackaged pancake mixes will be a thing of the past. I tend to get into a routine and just continue with it. Some may call it getting “stuck in a rut”, but if it’s not something bad - is it really a rut,

Sunday morning pancakes are part of our weekend routine. I like to have brunch with pancakes, maple syrup, fresh local cheese curds, fresh seasonal fruit, and whatever else I can find. This may be kind of selfish, because I’ve figured out that if I feed my family brunch, I don’t need to feed them again until supper. Bonus - only two meals to cook instead of three!

Before you commit to a pan full of pancakes, cook only 1 pancake. This will help you determine if your frying pan/griddle is the right temperature. If your pancakes are pale in colour, yet there are bubbles staying on the surface, your frying pan temperature is too low. Turn the heat up a bit, wait a few minutes, and try again. If your pancakes are dark golden brown, yet there are NO bubbles staying on the surface yet, your frying pan temperature is too high. Turn the heat down, wait a few minutes, and try again.

Although I often substitute buttermilk with the milk/lemon juice mixture, with these pancakes I think you should go ahead and buy real buttermilk. The homemade substitute isn’t as thick and tangy as store-bought buttermilk, so the consistency won’t be the same if you use a substitute. Making Light and Fluffy Gluten Free Buttermilk Pancakes from scratch isn't difficult. Whip up a batch of these fluffy pancakes in minutes. Once you've had them, prepackaged pancake mixes will be a thing of the past. 1. In a large mixing bowl, whisk together the dry ingredients.

2. In a medium mixing bowl, whisk together the wet ingredients. You want your buttermilk and milk to be warm, but not hot. You can let it sit on the counter for an hour before making your pancakes, or microwave for 30 seconds to get rid of the chill. If it is cold, your butter will solidify when you add it to the wet ingredients. 3. Make a well in the center of your dry ingredients. Pour the wet ingredients in, and using a wooden spoon, stir until the dry ingredients are fully incorporated.

You don't want to over stir though, it is okay for the batter to still have some lumps. If you over stir, your pancakes will be flat and heavy. 5. Spoon about 1/4 cup of batter per pancake, spreading slightly with the back of the spoon if necessary. Be sure to allow enough room for the pancakes to grow while they are cooking, and for you to easily flip them.

6. Once the bubbles appear on the top of the pancake, and they are no longer popping (about 2 minutes), you can carefully flip the pancake. Do NOT push down on the pancake with the spatula though, that will flatten all your air bubbles. 7. Continue to cook on the second side until golden brown. 8. Repeat until you've used up all the batter. Serve hot with maple syrup, fresh fruit, or your favourite pancake toppings.

Cover the bowl of dough with plastic wrap, place it in the oven (again, make sure the oven heat is off), shut the door, and let it proof for about 1 hour. The dough is done rising once it's noticeably larger, and has approximately doubled in size. Roll the risen dough out into an approximately 14 by 19-inch rectangle (do not use flour. Start by flattening it with your rolling pin, and then gently pull 4 corners out to make it more of a square.

Pat the top and sides to nudge it into a more regular-looking square, and then continue to roll out. It will want to become an oval whenever you roll it, so pull and pat it back into a rectangular shape between rollings. It will be very thin, about 1/8-inch or thinner, by the time you're done rolling it out.

Let it stay stuck to the counter to relax while you mix up the filling. Combine the butter, vanilla, cardamom, cinnamon, salt, and brown sugar in a small mixing bowl. Spread this out over the surface of the dough, leaving a 1/2 inch border at the two shorter ends. Tightly roll the dough up from one short side to the other short side (you want to end up with a 14-inch-long log). Then cut the log into 8 equal pieces (carefully saw back and forth—don't just chop straight down or they won't look perfectly round and spirally).