Bob’s Red Mill Gluten Free Pancake Mix

Pancake Mix

Ingredients: Gluten Free Flour Blend (Brown Rice Flour, Potato Starch, Pearled White Sorghum Flour, Tapioca Flour, Sweet White Rice Flour), Sugar, Baking Powder (Cornstarch, Sodium Bicarbonate, Monocalcium Phosphate), Sea Salt, Xanthan Gum.

PANCAKES 1 CUP BOBS RED MILL GLUTEN FREE PANCAKE MIX 3/4-1 CUP MILK OR WATER 1 EGG 1 TBSP MELTED BUTTER OR OIL 1 TBSP VANILLA EXTRACT (OPTIONAL) WHISK TOGETHER MIX, 3/4 CUP MILK OR WATER, AND REMAINING INGREDIENTS UNTIL JUST COMBINED. LET REST FOR 5-10 MINUTES, THEN ADD ADDITIONAL LIQUID IF NEEDED TO THIN BATTER. MEANWHILE, HEAT A LIGHTLY GREASED GRIDDLE OR PAN OVER MEDIUM-HIGH HEAT. SCOOP 1/4 CUP PORTIONS ONTO THE HOT GRIDDLE OR PAN. COOK UNTIL BUBBLY, THEN FLIP AND COOK UNTIL THE CENTER IS SET, 2-3 MINUTES PER SIDE. SERVE IMMEDIATELY. MAKES ABOUT 8 PANCAKES. WAFFLES 1 CUP BOBS RED MILL GLUTEN FREE PANCAKE MIX 3/4-1 CUP MILK OR WATER 1 EGG 2 TBSP MELTED BUTTER OR OIL 1 TBSP VANILLA EXTRACT (OPTIONAL) PREHEAT WAFFLE IRON ACCORDING TO MANUFACTURERS INSTRUCTIONS OR TO MEDIUM HEAT FOR 10 MINUTES. WHISK TOGETHER MIX, 3/4 CUP MILK OR WATER, AND REMAINING INGREDIENTS UNTIL JUST COMBINED. LET REST FOR 5-10 MINUTES, THEN ADD ADDITIONAL LIQUID IF NEEDED TO THIN BATTER. FOLLOW WAFFLE IRON MANUFACTURERS INSTRUCTIONS FOR MEASURING AND COOKING WAFFLES. SERVE IMMEDIATELY. MAKES 3-4 WAFFLES.