As I’ve been purging my closets and bathroom vanity over the past week, I’ve taken note of what basics and essentials I’m missing. And well, let’s just that say my early attempts to fill in these gaps has not been very successful.
The J.Crew white v-neck? See-through and ill-fitting. The Aveda body spray that was going to be my everyday scent? Smells like the incense section of those weird gift shops that sell wind chimes and tie-dye shirts. The black Coach satchel? The fixed straps are too short and the cross-body strap too long.
But thankfully, my attempt to fill in a major gap in the the breakfast section of the blog’s recipe index was far more successful.
As I was posting those pumpkin spice pancakes the other day I realized I didn’t have a basic pancake recipe in the archives. There were lemon-ricotta pancakes, Moroccan pancakes, and some crepes. But that everyday basic pancake, the pancake equivalent of the little black dress, was noticeably absent.
And so here they are: thick, fluffy, buttermilk pancakes with crispy, butter-soaked edges. It’s the pancake that you’ll want to serve with scrambled eggs, topped with a long pour of maple syrup that pools into your side of bacon or sausage, and a hot cup of coffee.
The batter will seem thick, too thick even, but just give it a try. If they fry up too thick for your preference you can always thin them out with a little extra buttermilk.
Gluten-Free Buttermilk Pancakes
* 1-1/2 cups superfine rice flour
* 3/4 cup potato starch
* 1/2 cup tapioca starch
* 2 Tablespoons sugar
* 1 Tablespoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1-1/4 cups buttermilk
* 1/4 cup melted butter, plus extra butter for greasing pan
* 1 teaspoon vanilla extract
* 2 eggs
In a medium bowl, combine the rice flour, potato starch, tapioca starch, sugar, baking powder, baking soda, and salt.
Add the buttermilk, melted butter, vanilla extract, and eggs and mix until smooth.
Heat a skillet or frying pan over medium-high heat. Melt a pat of butter. When a drop of batter sizzles when it hits the pan, ladle about 1/4 cup of batter onto the pan. Repeat, leaving plenty of space between the pancakes. When bubbles dot the surface of the pancake, flip to the other side and cook until golden.
Repeat with the remaining batter. Serve with your choice of syrup.