*ETA: Don’t forget tonight is the Live Facebook Q&A on Gluten Free Baking from 8:30 pm to 9:15 pm Eastern. Come to the GFOAS Facebook Page at that time, and … more
*ETA: Don’t forget tonight is the Live Facebook Q&A on Gluten Free Baking from 8:30 pm to 9:15 pm Eastern. Come to the GFOAS Facebook Page at that time, and I’ll begin a new thread then I’m all yours for 45 minutes of gluten free baking questions!
I won’t ask you if you’ve ever had pancakes (or waffles, for that matter). Of course you have. But have you ever had yeasted waffles or yeasted pancakes? One of my favorite recipes from GFOAS Bakes Bread is the Yeast-Raised Waffles on page 216. They’re so beautiful, too, but I was still working on the recipe when we had the photo shoot. I’d totally share that recipe with you here on the blog, but if I share any more recipes from the book my editor will have my head. So … at the suggestion of one very smartypants reader (I’m looking at you Michelle Beck!), today it’s a variation: gluten free yeasted pancakes. Light, tender and fluffy, with that yeasty tang. And since you make the batter ahead of time, they’re actually more convenient. What? They are!
See how puffy and fluffy the batter gets? Then you stir it down, add more milk and eggs, and you’re ready to make pancakes in moments. The batter behaves a bit differently than baking-powder pancakes, which bubbles up all over when it’s time to flip. These pancakes only break through with a few big bubbles before the flip. So watch closely! And keep that heat at medium-low, okay?
Since I’m a big big fan of that yeasty tang, I usually keep my pancake batter in the refrigerator for at least 2 days before baking the pancakes. But if you’re in a hurry or you just want to keep the tang to a minimum, just let the batter rise on the counter for about 2 hours before finishing the batter and baking away. And serving them with a dollop of sour cream and a lightly sweet blueberry compote is the perfect breakfast-for-dinner situation, if you ask me.
2 cups (280 g) Gluten Free Bread Flour*
1 1/3 teaspoons (4 g) instant yeast
2 tablespoons (24 g) sugar
1 teaspoon (6 g) kosher salt
6 tablespoons (84 g) unsalted butter, melted and cooled
3 to 3 1/4 cups (24 to 26 fluid ounces) milk, at room temperature
1 egg (60 g, weighed out of shell) + 1 egg yolk at room temperature, beaten
2 cups frozen blueberries (if you use fresh blueberries, they will cook faster)
3 tablespoons (63 g) honey (plus more to taste)
1/8 teaspoon kosher salt
3 tablespoons (1 1/2 fluid ounces) lukewarm water
Sour cream or crème fraîche, for serving (optional)
*BREAD FLOUR NOTES
- 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch (for Expandex resources, click here).
- For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
- If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
First, make the pancake batter. In a large bowl, combine the flour, yeast and sugar, and whisk to combine well. Add the salt, and whisk to combine. Create a well in the center of the dry ingredients, add the butter and 2 1/2 cups of the milk, and whisk to combine well. The mixture will be relatively thin. Cover the bowl very tightly with plastic wrap or transfer to a proofing bucket large enough for the dough to rise to double its size, and secure the top of your proofing bucket. Allow the batter to sit at room temperature, covered, for at least 2 hours or up to overnight. It will sweel, but will deflate easily if the batter is stirred or the bucket is shaken. The batter can also be kept, covered, in the refrigerator, for up to 2 days.
Make the pancakes. When you are ready to make the pancakes, heat a griddle to medium-low or a nonstick pan over medium-low heat, and grease lightly. Uncover the pancake batter, which will have swelled significantly, and stir it down. Add 1/2 cup of the remaining milk, and the eggs. Whisk to combine well. The batter should be thickly pourable. Add more milk by the tablespoon, whisking it in to combine well, until the proper consistency is reached. To make silver dollar-sized pancakes, pour as many portions of about 2 tablespoons of batter each onto the hot griddle as can fit comfortably, without touching. Allow to cook until just a few large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 1 ½ minutes). With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 30 seconds). Larger pancakes will take longer to cook. Remove from the skillet, and repeat with the remaining batter.
To make the blueberry compote, combine all of the ingredients in a medium-size, heavy-bottom saucepan and cook over medium heat, stirring occasionally, until the blueberries are all softened and the mixture has begun to thicken (about 7 minutes). Serve the warm pancakes with a dollop of sour cream or crème fraîche and a dollop of the warm blueberry compote.
Adapted from the Yeast-Raised Waffles on page 216 of Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns, and More by Nicole Hunn.
P.S. Have your copy of Gluten Free on a Shoestring Bakes Bread yet? If not, won’t you grab one today? Your support means the world to me!