Have you ever rolled out of bed, poured a bowl of cereal, taken a bite, only to discover your milk’s gone sour?
In related news, today we had pancakes for breakfast! Yay!
Some people think gluten-free pancakes are scary, but really all you do is use gluten-free flour instead of wheat flour. Works so well, even a two year old can make them!
(Isn’t he just the cutest little guy!?! Okay, I know I’m biased, but I could just squish those cheeks all day!!)
The recipe I use fills up a family of 6, and sometimes even has leftovers!
2 C. Flour
4 tsp Gluten-free baking powder
1 tsp baking soda
1 tsp salt
4 TBSP sugar
2 1/2 C sour milk (I add a bit of apple cider vinegar to fresh milk if needed)
6 TBSP butter, melted
Blend dry ingredients together in a large mixing bowl. Gently whisk wet ingredients together in a separate bowl. Pour the wet mixture into he dry, and mix well. You want to be sure you’ve broken up large chunks of flour, but you don’t want to mix too much or they’ll be really thin.
Using about 1/4 cup of batter per pancake, pour onto hot griddle. When bubbles stop popping, flip and cook the other side for about a minute, depending on the heat of your griddle of course.