1 dozen 5-inch pancakes
Nothing starts a weekend morning off better than a stack of hot pancakes! And these will certainly not disappoint. They are thick, fluffy, and delicious! You can add in anything you want to these-- bananas, blueberries, or my personal favorite- chocolate chips! Serve them up with warm maple syrup (or Aunt Jemima’s) and enjoy!
Note: the pancake batter with thicken the longer it sits, so more milk might be needed. If extra batter is stored in the refrigerator overnight, then add more milk before making more pancakes.
1 cup Deya’s Gluten-Free Cake Flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 cup milk
2 tablespoons butter, melted and cooled
Sift Deya’s Gluten-Free Cake Flour, baking powder, sugar, and salt.
Beat egg and add butter.
Add egg mixture to flour.
Add milk until desired thickness.
Stir only enough to moisten mixture otherwise pancakes will be tough.
Heat griddle and lightly grease it.
Spoon batter onto griddle and cook until surface is dotted with holes. Flip and cook until light brown.
Keep all pancakes warm in 200ºF oven until ready to serve.