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 all-purpose gluten-free flour (I use Better Batter)
2 1/2 tsp. xanthan gum (omit if using Better Batter)
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, but they’re pancakes!
Warmly,
Nicole
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{ 4 comments }
I love this recipe…I have been thinking about making pancakes – I make crepes but haven’t gotten around to pancakes. So, this is great and a quite creative solution to messy, sugary syrup. I am going to try this. :)
Hi, Amy,
I’m glad this fills a niche for you!
Nicole
I’ve made this recipe from your book three times with no luck. I’m using soymilk with vinegar and none of the attempts worked. I’ll be honest. I’ve hesitated to try any more of your recipes because I wasted so much time and flour on those attempts. Not to mention all recipes call for dairy products and we’re a dairy free house.
Hi, Michelle,
I sincerely apologize for your wasted ingredients. I don’t blame you for being upset. I would be, too! The recipe for Banana Pancake Muffins in the first printing of the book (which must be the one you have) has a misprint! I am SO sorry. It should read 1 1/2 cups milk, instead of 1/2 cup milk. One-half cup milk is no way near enough liquid for any sort of pancake. Please accept my sincere apologies. If I could, I would make you a big ol’ batch of pancakes or pancake muffins, or whatever else you like. I am working with my publisher to get some sort of “errata” sheet to post on the blog for people with the first print run of the book. Soy milk should work perfectly well. As noted in the book (correctly!), unless otherwise noted, all of the recipes should work with a milk substitute, and soy milk is one my favorite dairy subs.
Warm regards,
Nicole
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