How to make vanilla pancakes from scratch - make them with wheat or wheat and gluten free
Delicious Golden Brown Vanilla Pancakes
Pancakes for Breakfast
Coming from the UK a "full monty" style breakfast included toast not pancakes. Now I live in Canada I have adopted the north american tradition of including pancakes along with the bacon, eggs and sausages. I am wheat and gluten free, my girls are not. So, depending on whether I am tucking into pancakes that day I make the same recipe just changing up the flours. Both work equally well. When we go to the UK my English friends love them too!
1 cup organic white flour OR for wheat and gluten free 1/2 cup rice flour and 1/2 cup tapioca starch
1 1/2 tsp baking powder (use wheat and gluten free if cooking for wgf diets)
1 tsp vanilla
I cup milk
Recipe makes 6 - for more increase ingredients - 2 eggs will work for 1 1/2 x recipe, three are needed for doubling recipe.
Place ingredients together in a mixing bowl and mix together with a fork. Do not over mix - ingredients will naturally combine.
Heat knob of butter in a heavy skillet or frying pan and pour batter - depending on size of pan I usually cook two pancakes at a time. When bubbles appear on the upside flip over and continue to cook. Remove from skillet and keep warm whilst you make the remaining pancakes.
Serve with fruit maple syrup and orher breakfast items - you will have a very happy family.