It’s Shrove Tuesday. Or Pancake Day. Or Fat Tuesday. According to Christians, it’s the last day to party it up, or use up the fats and sugars before a more restrictive and presumably reflective Lenten season begins with Ash Wednesday.
My husband’s family always had pancakes for dinner on Shrove Tuesday, which is an English tradition. After we married it was a tradition that I was happy to adopt–because who doesn’t like pancakes for dinner, right?
Growing up, we never celebrated Pancake Day, but my mother always made pancakes from scratch. It was always a treat when we had them for dinner–we kids thought we were getting away with something (it does have the word cake in the name afterall). But what I didn’t realize was that it was a treat for her too because they were SO EASY to make. Truly.
You make your pancakes from scratch, right? No? Please go to your pantry and toss out your gluten-free pancake mix right now. Go on…I’ll wait….
I know that was hard, but I’m going to teach you the easiest and best recipe for gluten-free pancakes you will ever try. No mix required. It’s my great grandmother’s recipe (not the gluten-free part…I’ve adapted it obviously), and according to those who knew her she was a terrible cook. But she could make these pancakes. And if Edna Mae could…anybody can.
Oh! And if you absolutely must have a “mix” in your pantry for emergency situations, you can quadruple the dry ingredients and put in an air tight container to use later. When you are ready to make pancakes, use about 1 1/4 cups of dry mix to one cup of buttermilk and add 1 egg. Easy Peasy!
If buttermilk pancakes aren’t your cup of tea and you still want in on the fun, try this recipe for pumpkin pancakes or lemon ricotta pancakes. Also check out these yummy Paczkis (it’s a Chicago thing) from my friend Mary Fran at Franny Cakes.
This recipe, passed down in my family for generations, is easy and delicious. Though I prefer to use buttermilk, it works equally well with regular milk, or even almond milk or other milk substitutes. I often double or triple the recipe to feed my hungry crew.
- 1 cup all-purpose gluten-free flour blend
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1/8 teaspoon xanthan gum (omit of your blend already contains it)
- 1 large egg
- 1 cup of buttermilk, shaken
- 2 tablespoons melted butter
- 1/4 cup of milk or more to thin, if needed
- Spray a non-stick griddle or large skillet with gluten-free cooking spray. Heat over medium low heat.
- In a large mixing bowl combine the flour, sugar, baking powder, salt, and xanthan. Whisk to combine. Add the egg, buttermilk and melted butter and whisk until smooth. If the batter seems excessively thick add 1/4 cup of milk and whisk again.
- Pour batter by 1/4 cupfuls onto hot griddle. Cook for about 3 minutes on the first side. Flip when bubbles begin to form around the edges. Cook on the remaining side for about 5 minutes more, turning down the heat if browning too quickly. Low and slow is the key to perfect gluten-free pancakes.
- Serve with butter and real maple syrup.