INGREDIENTS

  • 1 ¼ to 1 ½ cups of gluten-free all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 ¼ cups milk
  • 1 egg
  • 3 tablespoons butter, melted

INSTRUCTIONS

  1. In a large bowl, sift together the flour, baking powder, salt, and sugar.
  2. Make a well in the middle and pour in the milk, egg and melted butter; mix with a fork or whisk until smooth.
  3. Wait 5 minutes for the gluten-free flour to absorb the liquid and set. Check the batter consistency or cook one test pancake. If needed, add 1 to 2 tablespoons of additional gluten-free flour until you have a thick batter consistency.
  4. Heat a griddle or a large non-stick pan over medium-high heat. Once hot, grease the griddle or pan with butter or oil. Pour or scoop 1/4 cup of batter for each pancake. Cook them for about 2 minutes, making sure to wait until bubbles form and edges are defined before flipping them over. Cook them for one more minute on the other side. Remove them from the hot surface onto a plate and repeat the process with the remaining pancake batter.