Gluten-Free Pancakes

Makes: 4 to 6 servings

Time: About 30 minutes

As fluffy and tender as the best pancakes and just as versatile. See page 101 for things to stir into pancake batter. You can easily prepare a big batch of the dry ingredients so you have pancake mix standing by for easy breakfasts.

• 1¼ cups rice flour (brown, white, or a combination)
• ½ cup gluten-free oat flour
• ¼ cup cornstarch
• 2 teaspoons baking powder
• ½ teaspoon salt
• 3 eggs
• 1–1½ cups milk
• 2 tablespoons butter, melted and cooled
• Butter and neutral oil (like grapeseed or corn) for cooking

1. Set a griddle or large skillet over medium-low heat. While it heats, whisk together the flours, cornstarch, baking powder, and salt in a large bowl. In a smaller bowl, beat the eggs with 1 cup milk, then stir in the melted butter.

2. Fold the egg mixture into the dry ingredients, stirring until just combined. Add milk as needed to get the batter to your desired consistency.

3. When a couple drops of water skid across the surface of the pan before evaporating, it’s hot enough. Add a pat of butter and a teaspoon of oil. When the butter stops foaming, ladle in the pancakes. They’re ready to flip when the tops of the cakes are moist but no longer liquid, about 3 minutes; don’t bother them before that. Flip and cook on the other side for another couple of minutes. Serve immediately or keep warm in a 200°F oven until you’re ready to eat.