How to make
Ingredients
- 1-1/2 cups (375 mL)PC®Gluten-Free All-Purpose Flour Blend
- 2 tbsp (25 mL)Granulated sugar
- 2 tsp (10 mL)Baking powder
- 1/4 tsp (1 mL)Salt
- 2Eggs
- 1-1/2 cups (375 mL)Buttermilk
- 2 tbsp (25 mL)Canola oil
- 2 tsp (10 mL)Pure vanilla
How to make
- Step 1Preheat oven to 250°F (120°C).
- Step 2In large bowl, whisk together flour, sugar, baking powder and salt. In another bowl, whisk together eggs, buttermilk, oil and vanilla; pour over dry ingredients. Using wooden spoon, stir until combined but mixture still has small lumps.
- Step 3Spray large nonstick frying pan liberally with cooking spray. Heat over medium-high heat. Using 1/4 cup (50 mL) dry measure, pour batter into pan, spacing pancakes well apart. Do not overcrowd pan. Cook until bubbles appear on top and edge looks set, about 3 minutes. Turn; cook until cooked through and bottoms are browned, about 2 minutes. Transfer to rimmed baking sheet. Place in oven to keep warm while cooking remaining pancakes. Makes about 10.
