Hut Recipe: Gluten Free Pancakes

Lisa Davis - Peter Estin Hut 4/3/2011

Adapted from Gluten Free Girl

My wife Lisa is gluten intolerant so when she opts to make a hut breakfast, she chooses to make gluten-free pancakes for the whole crew. We regularly have these at home (not quite in this quantity) and you wouldn't know they're gluten free if no one told you!

Ingredients

  • ¾ cup sorghum flour (96 g.)
  • ¾ cup teff flour (90 g.)
  • ¾ cup sweet rice flour (153 g.)
  • ¾ cup tapioca flour (90 g.)
  • 1 ½ teaspoon xanthan gum
  • 1 ½ teaspoon kosher salt
  • 6 tablespoons organic cane sugar
  • 3 tablespoon baking powder
  • 1 cup dry milk
  • 3 cups of water
  • 6 eggs
  • ½ cup canola oil + extra oil (~4oz) for cooking (separate container)
  • 14oz maple syrup (in a small Nalgene bottle)
  • 1 stick of butter

Makes approximately 30 4-5" pancakes -- enough for 16 people if you supplement with additional sides like eggs and sausage

Pre-trip Prep

  • Combine all the dry ingredients together: place all the dry ingredients into a large bowl and stir with a wire whisk. Place into a strong ziplock bag.
  • Crack all the eggs and combine into a small Nalgene bottle (no need to try to carry them in their shell). You can also mix the ½ cup canola oil in with these eggs too.

Directions

Pour the flour mix into a large mixing bowl and add 3 cups of water, all the eggs, and the oil. Whisk all ingredients together .

Now wait...the mixture needs to sit for at least 10 minutes before it can be poured onto a hot griddle.

Turn on two burners as low as you can get them and place a griddle over both burners on the stove. Once the griddle is hot, pour a little oil onto the griddle -- as you cook pancakes, you may wish to keep re-applying the oil to keep them from sticking. Pour 4-6 pancakes onto the griddle and wait until the bubbles begin to pop before flipping. The second side of the pancake always takes less time to cook than the first.

As the griddle warms up, start the wood burning oven; as the pancakes come off the griddle, place them on a cookie sheet and keep them warm in the oven (breakfast may take an hour or so to make, so it's nice to keep the pancakes and any other breakfast accessories hot).

Serve with maple syrup and butter. Threaten your hut-mates that if they don't finish the maple syrup there will be maple syrup shots with dinner (or you can have it with oatmeal the next morning).

For thoughts on cooking eggs or sausage, check out Hut Recipe: Pancakes, Sausage, and Eggs