27 December 2012
Though just a small percentage of people have celiac disease, a lot of people are sensitive to gluten or simply choose to forego gluten for any number of reasons. Since several people in my circle fall into that last category, I've developed a number of gluten-free recipes over the last few years. Gluten-free pancakes had just worked their way to the top of my to-do list when All-Clad sent me their All-Clad Hard Anodized Nonstick 11-Inch Square Griddle for review.
I was thrilled! I've always preferred a square griddle, but have been making-do with a round one for the past few years. You can only make three pancakes at a time on a round griddle, but you can make four at a time on a square one. Most of my All-Clad pans are the plain, uncoated stainless steel; but I prefer nonstick in a griddle. This one, along with their new B3 Hard Anodized collection, is sold exclusively at Bed, Bath and Beyond. It is very similar to the All-Clad LTD Griddle.
This is the heaviest nonstick griddle I've ever had, and that makes a huge difference. I've never gotten such even browning with any of the griddles I've tried! And the PFOA-free nonstick coating is very effective and will, I'm sure, hold up for many years to come.
The enclosed information sheet said the use of nonstick cooking spray is not recommended as it may reduce the performance of the nonstick surface. I never use the spray on a griddle anyway - I like to brush on just the thinnest film of butter right before ladling on the pancake batter.
My recipe can be made with regular milk (I use 2%) and the buttermilk powder as written below; or with 1 cup regular milk and 1/2 cup buttermilk, sour cream or plain yogurt; or with regular milk alone. I keep buttermilk powder in the fridge at all times so I don't have to buy a quart of buttermilk when I only need 1/2 cup.
Of course, you can use 1 1/2 cups of regular unbleached flour (leave out the xanthan gum) or 1 1/2 cups of your favorite gluten-free blend in the recipe. I use all sorts of combinations, depending on what qualities I want for a particular recipe or, in some cases, what gluten-free flours and starches I happen to have on hand. I do not recommend garbanzo bean flour for many things (don't ask!). Tell me about your gluten-free pancake successes and failures.
(Makes fourteen 5-inch round pancakes)
2/3 packed cup quinoa flour
1/2 packed cup brown rice flour
1/3 packed cup potato starch or gluten-free cornstarch
1 tablespoon flaxseed meal
1/4 teaspoon xanthan gum
3 tablespoons buttermilk powder
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1 1/4 to 1 1/2 cups milk, room temperature
3 tablespoons unsalted butter, melted and slightly cooled
1 If you want to serve everyone at the same time, preheat oven to 200 degrees (actually, I now have a warming drawer) and, as each batch is cooked, place the pancakes slightly overlapping on an ovenproof platter, cover loosely with foil and keep in the oven.
2 In medium bowl (I use a 2-quart Pyrex glass measure), whisk together flours, starch, flaxseed meal, xanthan gum, buttermilk powder, sugar, baking powder and salt.
3 In small bowl (I use a 4-cup Pyrex glass measure), whisk together eggs, 1 1/4 cups milk and melted butter. Pour into dry mixture and whisk gently until just combined, adding as much of the reserved 1/4 cup of milk as needed for proper consistency. Let batter stand at room temperature for 15 minutes before using.
OR just make a well in the center of your thoroughly whisked dry ingredients and pour your individual wet ingredients into it; whisk them together in the well and work out from there, combining wet and dry; do not overmix.
4 During last 5 minutes of batter resting, heat griddle over medium heat. Preheating the griddle properly is the key to good pancakes; it takes about 5 minutes, not a minute less. Don't try to speed it up by turning the heat on high, especially if you're using a nonstick griddle.
5 Using a 1/4-cup measuring cup, ladle batter onto hot griddle (preheated for 5 minutes over medium heat, drops of water should dance and disappear quickly). Cook about 1 1/2 to 2 minutes on each side. Don't rush it (like I often do!); wait for the bubbles to appear and break.
Serve with butter and real maple syrup that has been warmed. Or with fruit and/or fruit syrup.
Note: Check out my Recipes index page for more gluten-free recipes.