I am on a pancake kick. I have accepted it. I have even considered starting a second blog just to document my obsession. This new pancake recipe is my husband’s favorite texture so far. I think it has something to do with the butter in the batter and also cooking them in butter. They came out with a texture like the Acadian pancakes he grew up eating, ployes. They are thin and butter and just the thing to whip up for dinner when you are feeling burnt out on cooking. They are decadent and lightly crispy.

Most Buttery Gluten Free Pancakes Yet

Ingredients

3 cups milk

3 tablespoons white vinegar

2 cups all purpose gluten free flour (I tested Great Value brand flour blend for this recipe)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons sugar

2 eggs, beaten

4 tablespoons melted butter, cooled, plus more for cooking

Instructions

1. Preheat griddle (I like cast iron) over medium high heat.
2. Add vinegar to milk. Let sit while you mix rest of ingredients.
3. Whisk gluten free flour, baking powder, baking soda, salt, and sugar together in medium bowl.
4. Whisk together milk mixture, eggs, and butter in a large bowl.
5. Add flour mixture to wet ingredients and stir until just combined.
6. Add small amount of butter to griddle. Cook pancakes by 1/4 cup until richly browned on both sides.
7. Serve with warmed fruit or maple syrup.