Light, fluffy and moist, these are better Gluten Free Bisquick Pancakes
I belong to several online gluten free groups, and it’s remarkable how often people complain about the texture of goods made with gluten free Bisquick. It’s great that they exist, but gluten free baking mixes really do need some help. The goods made with them are just not quite the same. They’re dryer. They’re crumblier. Even though the mixes are skillfully created to mimic wheat, they don’t go the whole way there. There is hope, though, just a few tweaks to the official recipe gives Bisquick the moisture and flavor that you’re missing. In this recipe, there’s a little more fat, a little more moisture, and some maple syrup added right to the batter. These really are better Bisquick Pancakes.
Better Gluten Free Bisquick Pancakes
- 1 cup Gluten Free Bisquick
- 1 1/4 cup milk
- 2 eggs
- 2 Tablespoons melted butter
- 1 teaspoon vanilla
- 4 Tablespoons pure maple syrup
- Butter for frying
- Pre-heat a large non-stick skillet on the stove top over medium-low heat or electric skillet to 300.
- Add all ingredients to a mixing bowl.
- Mix with whisk or electric beaters until completely combined.
- Melt a small pat of butter on the skillet and tilt to make sure it’s well coated.
- Drop batter by 1/4 cups onto skillet.
- Cook until the edges are firm and the tops are full of bubbles.
- Flip over and cook the other side.
- Re-grease the skillet with butter for each new batch of pancakes.
This post is linked up with Poor and Gluten Free (with Oral Allergy Syndrome): Waste Not Want Not Wednesday #46, Vegetarian Mamma’s Gluten Free Fridays, Gluten Free Homemaker’s Gluten Free Wednesdays
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