These gluten free yeasted pancakes, served with blueberry compote or plain, are tangy, fluffy and delicious.
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.
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.
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.
Serving them with a dollop of sour cream and a lightly sweet blueberry compote is the perfect breakfast-for-dinner situation.