Gluten-free Pancakes with Southern Eggnog Syrup
Serves
| 4-6 |
Prep time
| 10 minutes |
Cook time
| 10 minutes |
Total time
| 20 minutes |
Dietary
|
Gluten-free
|
Meal type
|
Breakfast
|
Spice up your gluten-free pancakes with a drizzle of Kentucky Bourbon Eggnog Syrup. A sweet and perfect bite for a Christmas morning gathering.
Ingredients
pancake
- 1 cup Rice Flour (ultra-fine)
- 1/2 cup Potato Starch
- 1/4 cup Tapioca Starch
- 2 tablespoons Sweet Rice Flour
- 2 tablespoons Butter (melted)
- 1 Large Egg
- 1 cup Milk (whole)
- 1/2 cup Eggnog (regular, non-alchoholic)
- 1/4 teaspoon Nutmeg (fresh)
- 2 teaspoons Baking Powder
syrup
- 1 cup Maple Syrup (100% pure)
- 2 tablespoons Butter
- 1/4 cup Eggnog (Evan Williams Kentucky Bourbon Eggnog)
Directions
pancake
|
Step 1
|
In a large mixing bowl add rice flour, potato starch, tapioca starch, sweet rice flour, and baking soda. Blend until fully incorporated. |
Step 2
|
In a separate small bowl combine melted butter, egg, milk, and eggnog. Stir until fully blended then add to flour mixture. Beat over medium speed for 3 minutes. |
Step 3
|
Heat griddle on HI heat and coat griddle with a small amount of oil. Uniformly place batter on griddle forming small circles. cook until bubble slightly form then flip. Stack pancakes on top of each other and serve hot. |
syrup
|
Step 4
|
In a small saucepan add pure maple syrup, butter and Evan William's Kentucky Bourbon Eggnog. Heat to just before boiling. Remove from heat and serve over hot pancakes. |
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