Saturday, January 14, 2012

Favorite Pancakes, Caramel Syrup, and Dairy-free Syrup

When we started our gluten-free diet, I knew that one of the first recipes I needed to develop was a good pancake recipe.  Getting the recipe just right wasn't without effort.  It seemed like the first three times I made gluten-free pancakes, they tasted like bitter pretzels.  Weird, huh?  I kept at it, though--even though I was truly about to give up.  It was worth the extra effort. This pancake recipe is a winner with our family.  The caramel syrup is, too.  I developed the dairy-free syrup during the two years we were off dairy products.   I hope you will enjoy all three recipes.

Favorite Pancakes 

1 egg
½ cup applesauce
1½ cups milk, almond milk, or soy milk
½ cup cooking oil
1 cup tapioca flour
⅓ cup sorghum flour
⅛ cup potato starch
⅛ cup corn flour
½ cup rice flour
1 tablespoon and 1 teaspoon baking powder
1 tablespoon and 1 teaspoon sugar
½ teaspoon salt

  1. Preheat griddle.
  2. Blend together egg, applesauce, milk and cooking oil. Add dry ingredients. Stir until moistened.
  3. Fry pancake batter on non-stick griddle until pancakes are golden brown on each side. Serve with syrup.  Freeze leftovers.

Serves 6 to 8

Tip  Brown rice flour is higher in nutrient value, but because of the oils in the bran, it has a shorter shelf life and should be stored in a tight container in the fridge or freezer.

Caramel Syrup

½ cup butter
½ cup milk
1 cup brown sugar
1 cup sugar
½ cup buttermilk
1 teaspoon vanilla

  1. Melt butter in a medium saucepan.
  2. Add milk, sugar and brown sugar. Stir and boil gently for one minute. Remove pan from stove and add buttermilk and vanilla.

Dairy-Free Syrup
1 cup water
¾ cup sugar
1 cup brown sugar
1 cup corn syrup
⅛ teaspoon salt
1 teaspoon vanilla
½ teaspoon butter flavoring

  1. Bring water, sugar, brown sugar, corn syrup, salt, vanilla and butter flavoring to a boil in a medium saucepan and reduce heat to medium-high.
  2. Simmer for 1 minute.

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