I can’t even begin to tell you how many a’ Sunday morning breakfast has gone from the pan to the trash can when attempting to make pancakes. There are a few things that I am really particular about like popcorn- microwave popcorn doesn’t’ count (this deserves it’s own post in my opinion since its probably my favorite snack). Pancakes are another one of those foods. I hate pancakes that are super thick and cake like. I like them fluffy light and somewhat thin. I also don’t like them too brown. When I told Brandon that I was making pancakes the other day for breakfast he said “um… just serve me some cereal” that should give you an idea of what my pancakes have been like in the past. I have found by trial and error (focus on the error) the perfect recipe for the perfect pancake. What’s my secret you say? Rice flour!!! Yes that’s right just plain ol’ rice flour. I substituted half the amount of regular flour for rice flour and that was the trick. So here’s how you make it:
In a bowl combine all of the dry ingredients. In a separate bowl, beat the egg, buttermilk, vanilla, and milk and combine well. Add the wet ingredients to the dry ingredients and combine well. Next add the butter and oil and combine. Do not over mix though because it will make the pancakes kind of tough.
Put a non stick pan on the stove on med. high heat. Once the pan is hot, take a ladle and pour the batter onto the pan. Allow little bubbles to form on the top before flipping. repeat until you have a nice stack. Serve with real maple syrup.