Fluffy Gluten Free Pancakes

Quick question: are you a pancake stacker? or do you prefer single layer, so every little bit can be smeared with butter and drenched in syrup?

Just by the way the question is posed, you can probably guess which type of “pancaker” I am. Actually, I would choose waffles any day over pancakes — mostly because all that melted butter and syrup fills every little 3-D square of a crispy waffle. And pancakes can be so 2-dimensional. But these discs of golden deliciousness have changed my mind — all without upsetting my belly.

Regular dairy-from-a-cow milk allows the pancakes to take on a gorgeous, golden color. When made with a dairy-free option, the pancakes still taste great, but look a little anemic. In fact, my sister has dubbed them “albino pancakes”. See?

One great thing about pale dairy-free pancakes is that I can smother them with even more pure maple syrup — just to make them look brown. Oh, yes I do!

Speaking of syrup, we grew up with homemade syrup. Mom cooked together brown sugar, water, and mapleine, which was a much more affordable alternative to real maple syrup. Mapleine has been around for well over 100 years, “allowing housewives to boil a thick, tasty, and inexpensive syrup for their families”.

The only time we had REAL maple syrup as kids was during the summer, when we attended the Swedish language camp “Sjölunden” in northern Minnesota. The owners of the camp cooked hundreds of gallons of sap every year, and we poured it on cereal, ice cream, muffins, and pancakes. Now, thanks to wonderful friends who put out lots of time and effort every spring to collect, boil, and bottle, I use only the real stuff.

• One hassle with this recipe is that you will use every single measuring cup and spoon you own. 😄

• One beauty of this recipe is that it’s super-easy to make multiple batches. Put the dry ingredients into a jar or freezer bag and store the “mix” in the freezer for up to 6 months. Just allow the ingredients to return to room temperature, add the milk and egg, and you’re ready to go.

• Another beauty is that a batch makes plenty pancakes for 4-5 people. Since we are only two at home right now, the batter can be stored in the refrigerator and used next day.

The batter is smooth and beautiful —

I use the electric lefse griddle given to my sister in 1980 as a wedding gift. It is perfect for pancakes, grilled cheese sandwiches, and french toast. Since I don’t really care for lefse, it never gets used for that. 😄

Flip when the edges begin to look a little dry:

Add some fried eggs and fruit, and it’s a perfect breakfast!

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