For savory pancakes, replace the cream cheese with goat cheese, reduce the granulated sugar from 1/4 cup to 2 tablespoons, and add a generous pinch of freshly ground black pepper.
Prep Time15minutes
Cook Time3minutes
Total Time18minutes
Servings4
AuthorElizabeth Barbone GlutenFreeBaking.com
Ingredients
1cupwhite rice flour(4 ounces; 113 grams)
1/2cupcornstarch(2 ounces; 57 grams)
1/2cupsweet rice flour(2 ounces; 57 grams)
1/4cupgranulated sugar(1 3/4 ounces; 50 grams)
1tablespoonbaking powder
1/2teaspoonsalt
1/4teaspoonxanthan gum
2large eggs(about 4 ounces, 100 grams)
1cupmilk(8 ounces; 226 grams)
1/4cupvegetable oil(1 3/4 ounces; 50 grams)
1teaspoonvanilla extract
2ouncescream cheese, cut into 1/2 teaspoon size pieces
Instructions
In a medium bowl, whisk together white rice flour, cornstarch, sweet rice flour, granulated sugar, baking powder, salt, and xathan gum. Add eggs, milk, vegetable oil, and vanilla extract. Whisk until smooth.
Lightly oil a flat griddle pan. Heat griddle over medium-high heat. Pour batter, approximately 1/4 cup, onto griddle. Batter should "sizzle" when it hits the pan. Dot the surface of each pancake with a few pieces of cream cheese.
Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes.