This is a review of a recipe from America's Test Kitchen's " The How Can It Be Gluten Free Cookbook?." Both my husband and I liked them. He couldn't believe they weren't "the real thing." He usually makes a face if I even mention Sugar free, wheat free. I like these better than the last pancake recipe I posted.
Be sure to bring ingredients to room temperature whenever baking.
You start with ATK (American Test Kitchen's) Gluten-Free Flour Blend. You can use this in all their recipes and other gluten free recipes requiring flour mix. They give ounces and cups, I used cups and have decided to get a food scale for future baking. I had trouble measuring with cups-getting it even-so I ended up adding fluid when the batter was too thick. (mind you all gluten free batter is thicker but this really was even more so. The Gluten Free Girl blog also recommends weighing.:
Flour Mix: 24 ounces ( 4&1/2 cups plus 1/3 cup white rice flour. ( ATK also found Bob Red Mill Flours best for baking)
7&1/2 ounces (! & 2/3 cups} brown rice flour
7 ounces (1&1/3 potato starch
3 ounces ( 3/4 cup) tapioca starch
3/4 ounce (3 tablespoons) nonfat milk powder.
Wisk together in a large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months
The Pancakes :
10&1/2 ounces (2&1/4 cups) ATK Gluten Free Flour Blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1&3/4 cups buttermilk
2 large eggs, separated
4 tablespoons unsalted butter, melted and cooled
2 tablespoons sugar( I substituted 1/2 teaspoon of Earth Sweet Stevia with FOS-Amazon)
1-2 teaspoons vegetable oil ( I used Safflower)
1. Whisk flour blend, salt, baking powder, and baking soda together in large bowl. In separate bowl, whisk buttermilk, egg yolks, and melted butter until combined.
2. Using stand mixer with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add sugar (Stevia) and whip until glossy, stiff peaks form, 2-3 minutes.
3. Whisk buttermilk mixture into flour mixture until batter has thickened and no lumps remain, about 1 minute. Gently fold in whipped egg whites until just combined and few streaks remain.
4. Heat 1 teaspoon oil in 12 inch nonstick skillet over medium heat until shimmering for 3-5 minutes. Using paper towels wipe out oil. leaving a thin film of oil on bottom and sides of pan. Using 1/4 cup batter per pancake, portion batter into skillet and cook until bottoms of pancakes are brown and top surfaces start to bubble,2-3 minutes. Flip pancakes and cook until second side has browned, 1-2 minutes longer. Serve and enjoy!