1. In a large bowl combine flour, sugar, baking powder, salt and Bacon Glaze.
2. In a separate bowl whisk together the sour cream, milk, eggs and vanilla extract. Add the wet ingredient to the dry ingredients, mixing until just combined.
3. In a large skillet over medium heat, melt 1 tablespoon butter. Ladle the batter into the pan, spacing 2 inches apart.
4. Cook for 2-3 minutes or until small bubbles appear in the pancakes, the flip and cook for an additional 1-2 minutes or until the underside is golden brown. Repeat with remaining batter.
5. Serve warm with maple syrup.
For pancakes with bruleed bananas, cut 2 bananas into 1 inch pieces and sprinkle with granulated sugar. Using a kitchen torch to brulee or burn the sugar. Flip bananas over and brulee opposite side.
LIKE: Better Batter and King Arthur Gluten Free Multi-Purpose Flour. HINT: If using King Arthur Gluten Free Multi-Purpose Flour or a custom blend, you will need to add Xanthan Gum. Cookies/Bar Cookies, Breads, and Pizza use 1 teaspoon of Xanthan Gum for every 1 Cup GF Flour. If using Better Batter, you will need increase the liquid in the recipe by 50%. Add in small amounts until the desired moisture is reached.
OTHER: Brown Rice, Oat, Tapioca, Buckwheat, Almond, Teff, and Sorghum Flour.
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Recipe Tip:
Blueberries, strawberries and chocolate chips are my favorite mix-ins when I am out of bananas!
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