Gluten Free Pancakes, Take 1

Well, Mara has decided that she is going to go to college for business and marketing with an emphasis on entrepreneurship and then go to culinary school for a baking degree, specializing in gluten free baking. And then she wants to open her own gluten free bakery.

Today she tried out her gluten free pancakes.

Gluten Free Pancakes

3 large eggs

1/2 C Teff flour

1/3 C Brown Rice Flour

1 tsp gluten free baking powder

pinch salt

1 C plus 2 Tbs cream (or gf soy cream)

2 Tbs milk (or unsweetened gf soy milk)

2-3 Tbs butter or margarine

1. Beat the egg yolks in a large mixing bowl, then mix in the flours, gluten free baking powder, and salt and stir together. Slowly beat in the cream and milk, gradually drawing in the flours to make a thick, smooth batter.

2. Put the egg whites in a clean bowl and beat until they form stiff peaks. With a large metal spoon, carefully fold the beaten egg whites into the batter until they are thouroughly mixed in. Cover and let stand for 10 minutes at room temperature.

3. Pour 1/2 C of the batter onto a hot buttered skillet. You may add blueberries, chocolate chips or other by sprinkling on top. Cook 2-3 minutes, flip and cook 1-2 minutes more until golden.