July 10th, 2009

Pancake Muffins, Redux

blast from the past

A long, long time ago, and I can still remember …  I posted a recipe for pancake muffins.  But it was so long ago.  It’s there on the Blue Plate Specials page, but you probably have to click through a couple of times to get to it, and that’s just a shame.  It brings a tear to my eye to think of you thinking pancakes are out of your gluten free arm’s reach, or, horror of horrors, that you have to make pancakes one by one on a griddle or some such atrocity.

Make 12 pancake muffins all at the same time, no muss, no fuss.  And then sit down with everyone else and enjoy them, too.  Go on.  Live a little.

DRY MIX INGREDIENTS (makes a total of 3 batches of dry mix): 

Combine:
6 cups Bob’s Red Mill GF All Purpose Flour
2 1/2 tsp. xanthan gum
1 1/2 tsp. baking soda
3 tsp. baking powder
1 tbsp. kosher salt
3 tbsp. granulated sugar

TO MAKE A BATCH OF PANCAKE MUFFINS
Combine 2 cups of DRY MIX with:

2 large eggs, lightly beaten
1 1/2 cups buttermilk (just sour any sort of milk with a dash of vinegar)
4 tbsp. unsalted butter, melted

Stir to combine.

Preheat oven to 375 degrees.

Grease a muffin tin well with whatever you like (Pam is gluten free, & that’s what I use).  Fill each of the wells about 3/4 of the way full with pancake batter. 

Pop in the center of a preheated oven and bake until just until the muffins are not wet in the middle, about 20 minutes. 

If you have extra batter, bake the rest in another prepared muffin tin.  If not every well is filled with batter, fill the empty wells with water so the baking is even.

They’re almost like popovers (another lovely thing that can be made gluten free), but they’re pancakes!

Warmly,
Nicole

 Posted In : The Daily Shoestring
  Posted By : Nicole