Pancakes

Who doesn't love pancakes? A big stack of fluffy pancakes with butter running down the sides and covered in maple syrup. Or maybe covered with a fruit sauce and whipped cream?

I love pancakes. Always did. However, with Celiacs pancakes as I know them are a thing of the past. No more flour, egg or butter means most of the pancake ingredients are gone. I did attempt gluten-free pancakes before but this was before we worked out the dairy and the eggs. Those were pretty good. The last attempt I did with G.F pancakes minus the egg and milk ended in disaster. The batter was way too thin and didn't hold together enough to even cook. We were still in the old apartment when I did that.

Here recently I've been craving bread products, mainly croissants. Call me weird, but I miss breakfast sandwiches. Today, I wanted pancakes. So while my Geek went and got some stuff at the supermarket I set to work in the kitchen. Remembering what went wrong the last time, I decided to add a bit more of the egg replacement, guar gum and xantham gum. It looked great until I added the liquid. It was insanely thick!! I'm talking dough consistency! I decided to go ahead with it anyway and see what happens.

I scopped the "batter" into the pan with two spoons and waited a few minutes, then flipped and squashed them down so they were flat. They turned out really tasty, though the flavor of the dough was a bit flat. Needed a pinch of salt. In lieu of butter and syrup, we used Geek's favorite - lemon juice and sugar. Yum! So I'm happy it worked out as well as it did. I'll keep tweaking this one, but it's easy to deal with too thick than too thin batter. I just need to throttle back on the xantham gum or use guar exclusively. I'm sure Geek won't mind being my guinea pig. :)