It’s a bit rainy and miserable looking today and even though it is Saturday, it feels like a Sunday. It could be because I’ve been off work for a week, so my days are all goofy. But either way it feels like a Sunday. And you know what that means? Sunday Brunch.
No, not the kind you go out for. The kind I make. Eggs, bacon, toast, hashbrowns, potatoes…yummy. I think we’ll be skipping the hashbrowns, I’m not wasting new potatoes on those. I’m thinking about pancakes though, yummy pancakes, gluten free, yes the two go together. Here’s a super easy one that I like to take on the road with me. Yes, I travel with a small container of xanthan gum – that way I can always sneak in a kitchen & whip up something that will be safe, without causing my hosts too much bother!
1.5 cups cornstarch
1 tbsp baking powder
1/8 cup applesauce
1/8 cup oil
1/2 tsp salt
1 tbsp sugar
1 cup vanilla milk sub (or plain)
1/4 tsp xanthan gum
Mix all ingredients very well. It is a thin batter that thickens on standing (that’s your xanthan gum at work!). Ladle out about 1/4 cup per pancake onto a hot frying pan. These are very pale pancakes and will golden up nicely. These freeze very well and make a great PB&J sandwich too. Makes between 8-12 pancakes. If you want, add more milk to thin them & you can almost make crepes from this recipe. (Maybe you actually can, I couldn’t get wheat crepes to work either…)