The one thing I really miss, now that I can't have anything to do with flour.. (apart from that hot out of the oven bread) is pancakes. I love pancakes.
My first attempt at making pancakes, was a complete disaster. I used rice flour, just rice flour, I didn't know any better. I'm not the biggest fan of rice flour if I'm honest. I find that it can be grainy. One bite of those flops of pancakes, and I was done. After that, I used the Bisquick GF pancake mix, it's pretty decent. I've tried a few recipes that I've found online, and they've been ok, but like I keep telling you guys, sometimes, the best food comes out of leftovers and a "hey, might as well throw that in there too".
I made an artichoke and spinach dip a couple weeks ago, and had sour cream left over, there was also leftover buttermilk from a batch of red velvet cupcakes. That's pretty much how these pancakes came about, me going "hey, this might work out, let's dump this stuff in a bowl". I made a conscious effort to try to write down the measurements... but some of this is guestimation. These are the best pancakes I've ever made, if I do say so myself.. and guess who says what? Me, yup! I also threw some blueberries in the last of the batter, because I only remember I had blueberries late in the game.
Trial and error guys, I'll bet you that some of those really expensive fancy meals you pay for in restaurants, have come from some chef realising at the last minute they're missing an ingredient and saying "yolo" while tossing in whatever they have on hand at the minute.
Make it fun, try ah ting.
ps: this would probably work with regular flour, so swap that out if you want.
1/4 cup Bob's 1 to 1 flour
1/2 cup Bob's AP flour
1/4 Sour Cream
1/2 cup Buttermilk
1 tbsp sugar
1 tbsp melted butter
pinch of salt
1/2 tsp baking powder
pinch of baking soda
1 egg white
1/2 tsp vanilla extract
1.in a bowl (i used the measuring cup, less things to wash) Mix buttermilk, sour cream, egg white, melted butter, vanilla extract and sugar
2.mix dry ingredients in another bowl
3. add the dry ingredients to the wet ingredients, just a little at a time. Whisking /mixing as you go along. Just trying to ensure no lumps, or as little lumps in the batter as possible (i had a few small ones)
4. leave the batter alone for at least 10 minutes. (you can actually make this the night before, leave it in the fridge, and all you have to do for breakfast is cook them). I found out, quite by accident that the longer you leave the batter alone, the fluffier the pancakes are.
5. Heat your griddle, frying pan, whatever you're using, add a bit of butter (I guess this is optional, it's just what I do), flip the pancakes when you see the bubbles on top.
6. Eat all the pancakes, you could probably share, but that's up to you.