Gluten Free Apple Butter Pancakes

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I was having fun with Hodgson Mill Gluten Free Pancake & Waffle Mix—the basic pancakes are lovely on their own, but I wanted to see if I could pack some fall flavor that I’ve been craving into the finished product. I’ve found I could easily interchange regular wheat-flour pancakes with this gluten-free mix. And then I can invite friends who don’t eat gluten to brunch.

Ingredients

Directions

Measure dry ingredients into a medium sized bowl. Add apple butter, ¼ cup of the milk, egg, and vanilla, and mix well until no dry bits remain. A whisk or fork works well for mixing.

Add more milk 1 tablespoon at a time, and mix again in order to thin the batter. I needed 3 tablespoons milk to thin mine enough to spoon into the pan; adding 4 tablespoons brings it closer to a pourable consistency. ( I was fine with having to use a spoon for mine .)

Heat griddle or large pan over medium heat. Water should sizzle when drops are thrown on the hot surface. Spoon or pour batter into pan, and watch carefully for small bubbles to form near the edges. You can also lift up one side of a  pancake peek at the bottoms to check if they are browned to your taste. Flip once using a spatula, and cook 2-3 more minutes, or until both sides are browned to your satisfaction.

Do not press or pat pancakes down with your spatula; it destroys the fluffy texture and makes them dense and flat.

Serve hot, with your favorite toppings such as butter, real maple syrup, whipped cream, and/or fruit.

Notes: Recipe is easily doubled or tripled.  Batter will not keep well uncooked, so it’s best to use all batter and save cooked pancakes, which do keep well in fridge if wrapped well or kept in airtight container. Reheat in microwave, or over very low heat and a dry pan on stovetop.



Makes 6-8 6-inch pancakes, or 12-15 3-inch pancakes. Print this Recipe

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