Gluten-Free Pannekoeken (Dutch Pancakes)

Ingredients

• 1 cup Gluten-free all-purpose flour
• 1 cup Milk
• 2 each Eggs
• 1/4 tsp Salt
• 2 tbsp Butter, for frying

Instructions

1. 1In a medium bowl, add the 1 cup of gluten-free all-purpose flour, 1 cup of milk, 2 eggs, and 1/4 teaspoon of salt. Whisk everything together until the batter is completely smooth and there are no lumps.
2. 2Place a 10-inch non-stick frying pan or griddle over medium heat. Heat the pan until it is hot enough that a drop of water sizzles and evaporates quickly. This is approximately 350°F (175°C).
3. 3Add 2 tablespoons of butter to the hot pan. Let the butter melt and coat the bottom of the pan, which should take about 30 seconds.
4. 4Pour 1/4 cup of the batter into the center of the hot pan. Swirl the pan gently to spread the batter into a thin, even circle, about 8-10 inches in diameter.
5. 5Cook the pancake for 2 to 3 minutes, or until the edges start to look dry and golden brown underneath. You can carefully lift an edge with a spatula to check the color.
6. 6Carefully flip the pancake using a spatula. Cook the second side for another 2 to 3 minutes, or until it is also golden brown and cooked through.
7. 7Slide the finished pancake onto a plate. Repeat steps 4 through 6 with the remaining batter, adding a little more butter to the pan if it starts to stick, until you have made four pancakes.
8. 8Serve the gluten-free pannekoeken immediately with your desired toppings, such as syrup or fruit.

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