recipe share--gf pancakes

Of course I would get rid of my waffle iron in the Great House De-clutter a couple of weeks ago...and then find a cheap GF recipe book at Barnes & Noble last week! Sigh. I really wanted waffles this morning, but I tried out the pancake recipe instead--they were great! I thought I'd share here--I changed things up a bit, because we were seriously lacking in supplies, but they turned out okay. Eventually. (As is illustrated below, in terrible pictures.)

What you need:
-2 TBS plus 2 tsp butter
-1 1/4 cup milk
-2 eggs
-1 3/4 cup flour mix*
-1/4 cup raisins
-3 TBS sugar
-1 TBS baking powder
-1 tsp cinnamon
-1/2 tsp salt

*I used 1 1/2 cups Bob's Red Mill GF All-Purpose, plus 1/2 cup corn starch, plus 1/2 cup almond flour, then measured out 1 3/4 cups from that combination.

What you do:
-Melt the butter in a skillet, then pour into a medium bowl (leaving a film of butter in the pan). Whisk milk and eggs into the bowl of butter.
-Combine flour, raisins, sugar, baking powder, cinnamon, and salt in a large bowl. Add the wet mixture, and stir to combine. Mine was somewhat chunky, I think the butter solidified some. The batter will not be thick! It seemed sooo runny. I actually added the last 1/2 cup in desperation to thicken it up a little.
-Pour 1/4 cup of batter into the skillet for each pancake, and cook on medium/low-medium heat (my stove goes from 1-10 and I cooked on 4/4.5). Again, it will seem really runny and thin when you pour it out, like so.



But they thicken up some and cook up nicely. I did not have to add any oil to the pan, after the melted butter was used up--these did not stick and flipped cleanly and everything. When they bubble like this on the top, try flipping them.



The verdict:
I was really expecting these to turn out terribly. First of all, the super-runny batter was just baffling. I kept adding more flour and getting more and more frustrated that it wasn't thickening up much. I decided to just go for it (wasn't going to let all those ingredients go to waste!), and then the raisins all clumped in the middle of each pancake and the batter poured out so thin I was sure they'd be a huge disaster.

To my surprise, they cooked up better than I could have imagined (WAY better than the almond flour pancakes I've tried in the past), thickened up some, and they are GOOD! Really tasty. I'm sure the sugar and cinnamon help. The kids devoured them, and Mike said they'd be great even without the raisins. I just thought they were delicious. I got about 15, so we had enough to save for breakfast tomorrow. Yay!