Name: Roy's Everyday Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 ½ cups Bob’s Red Mill Paleo baking flour; ¼ cup cornmeal; 1 teaspoon salt; 1 teaspoon sugar; 1 ½ teaspoons baking soda; 3 large eggs; 2 ¼ cups milk; 4 tablespoons melted butter; Butter, room temperature; Maple syrup, warmed, optional

Description

Roy’s Everyday Pancakes are perfect for gluten free and gluten full eaters. They are fluffy, delicious and perfect for your next brunch!

Ingredients

2 ½ cups Bob’s Red Mill Paleo baking flour
¼ cup cornmeal
1 teaspoon salt
1 teaspoon sugar
1 ½ teaspoons baking soda
3 large eggs
2 ¼ cups milk
4 tablespoons melted butter
Butter, room temperature
Maple syrup, warmed, optional

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Instructions

Mix the dry ingredients in a mixing bowl and set aside.
Separate the egg yolks and whites into two medium bowls.
Beat the egg whites until stiff peaks form and set aside.
Whisk the egg yolks and add and whisk the milk in. Add the mixture to the dry ingredients and combine. Mix in the melted butter.
Gently fold in the egg whites into the batter until just combined. You don’t want to overmix as overmixing will lead to denser pancakes.
Preheat the griddle over medium heat and oil with butter.
When the butter is melted, pour a scant ¼ cup of the pancake batter onto the griddle. Make as many pancakes as your griddle or pan allows.
Cook the pancake until it is bubbling throughout , and/or the edges appear cooked and the bottom is golden brown, about 2 to 4 minutes. Flip the pancakes and continue cooking for another 2 minutes until the other side is also golden brown.
When the pancakes are done, plate and serve as you go. You can eat them plain, but dress them up with a bit more butter and warm maple syrup for a touch of sweetness!
If you are making these ahead of time, I would suggest you turn your oven on to 175°F or the lowest possible temperature you can before you start making the batter so that you can keep the pancakes warm between batches on a sheet tray.
Enjoy!

Notes

For GF or Regular Flour, Make Lemon Blueberry Pancakes: Try stirring in 2 tablespoons finely grated lemon zest, 2 teaspoons fresh lemon juice, and 1 teaspoon of vanilla extract just after you add the milk. As you cook the pancakes, sprinkle desired amount of blueberries on top before flipping. You’ll need 2 or 3 cups of berries, give or take, depending on preference.
If you prefer a sweeter pancake, feel free to add a bit more sugar to the recipe.