1 1/4 cups (175 g) basic gum-free gluten free flour blend (115 g superfine white rice flour + 39 g potato starch + 21 g tapioca starch/flour)
1/4 teaspoon xanthan gum (optional—will keep the edges of the pancakes from feathering)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons (24 g) granulated sugar
2 eggs (100 g, weighed out of shell) at room temperature, beaten
3/4 cup (6 fluid ounces) buttermilk, at room temperature
2 tablespoons (28 g) unsalted butter, melted and cooled
In a large bowl, place the flour blend, optional xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well. Set the bowl aside. In a large spouted measuring cup, place the eggs, buttermilk and butter, and whisk vigorously to combine well and beat the eggs completely. Create a well in the center of the dry ingredients and add the buttermilk and egg mixture in a slow, steady stream, whisking constantly. Continue to whisk until the mixture is smooth. It will be thick.
Heat a griddle or lightly greased nonstick or cast iron skillet over medium heat. Grease it lightly, and pour as many portions of about ¼ cup of batter onto the hot griddle as can fit comfortably, without touching. When pouring the batter, don’t swirl it around; pour straight down. For extra thick pancakes, allow the pancakes to cook until the edges are beginning to set, and then add more batter right to the center of the pancake. Allow the pancakes to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 2 minutes). With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 2 minutes). Remove from the skillet, and repeat with the remaining batter.
Pancakes can be cooled completely, then stacked, wrapped tightly and frozen. Separate the pancakes and defrost in the toaster oven on ‘light’ or ‘low.’