Gluten Free Hazelnut and Dried Cherry Pancakes
-Made for the Gluten Free Ratio Rally - March 2011
Makes 12-24 pancakes, depending on your preferred size
130 grams (3/4 cup) millet flour
30 grams (1/4 cup) hazelnut or almond meal
40 grams (1/4 cup) sweet rice flour or tapioca starch flour
75 grams (1/3 cup) sugar
5 grams (1 teaspoon) baking powder
5 grams (1 teaspoon) baking soda
3 grams (1/2 teaspoon) salt
100 grams (2) eggs
240 grams (1 cup) low-fat buttermilk
50 grams (3 Tablespoons) butter, melted
30 grams (1/4 cup) dried cherries
30 grams (1/4 cup) chopped pecans or walnuts or sliced almonds
- Mix together all wet ingredients (buttermilk, eggs, melted butter) in your blender. (Or use an immersion blenderor mini blender which is what I do.)
- Add your dry ingredients (feel free to just dump them in OR mix them in a separate bowl together and then dump them in). Mix until there are no dry lumps.
- Pour 2-4 Tablespoons of batter onto a preheated (over medium heat) griddle (nonstick or add a spritz of oil). Sprinkle the tops with chopped nuts and dried cherries.
- Leave undisturbed until bubbles form and pop on the edges and form in the center. The edges will turn slightly golden brown. (See this photo.) Then gingerly slide a spatula underneath and flip the pancakes.
- Cook for an additional 1-2 minutes (the second side takes less time). Adjust the temperature (medium-low?) for the next batch as needed.
- Keep warm until serving in a covered dish in a preheated/warm oven.
Serve with your favorite "dip-dips".
Happy pancake making, all!
My pancake ratio is this:
- 200 grams gluten-free flour mix (whole grains + starch)
- 240 grams of liquid
- 100 grams of eggs or 2 eggs
- 50 grams of butter
NOTES about this ratio:
- The gluten-free flour mix is 160 grams of whole grains, 40 grams of starch - a mix of 4:1 whole grain to starch. For the flours I chose, this meant 1 cup of whole grains + 1/4 cup of starch.
- The liquid is increased due to nut meals being used in the flour mix. Use less if not using not meals (200 grams = 3/4 cup + 1 Tablespoon of buttermilk)
- You can use less fat (butter) successfully, but don't omit it completely or your pancakes will be "dry" in texture.