Sunday, August 2, 2015

Biscuit Pancakes

As far as cooking goes, my father likes to grill, and he likes to cook breakfast. He used to make Mrs. Packard's Pancakes, which we called biscuit pancakes when we were kids, because they are so thick, and tasted like a cross between a biscuit and a pancake. The past two Sundays, we have made them at home using Cup4Cup flour and gluten free breadcrumbs. My daughters, who usually complain about pancakes, and take a lot of prompting to eat more than one, ate two biscuit pancakes without complaint. That's a win in my book!

We like to serve our biscuit pancakes with butter and jam, which is how I ate them growing up.

Biscuit Pancakes - serves 4


2 C (280 grams) Cup4Cup Gluten Free Flour
2 T gluten free plain bread crumbs
2 tsp baking powder
1/2 tsp kosher salt
1 C lowfat milk
1/2 C heavy cream


Whisk the dry ingredients together in a large bowl.  Add the milk and heavy cream, then stir with a spatula until just combined.  The batter will be very thick.  

Heat a nonstick fry pan over medium low to low heat.  Grease the pan with butter, and using the spatula, scoop dollops of batter into the pan, making three or four biscuit pancakes at a time.  Cover and cook for a couple of minutes until golden brown.  Flip the pancakes, press them down a bit, and cook on the other side until nicely browned.  If the edges look uncooked, flip them again, and cook for another minute or two. Serve with butter and jelly.

Recipe Notes

My family of four eats one recipe, which makes about 9 or 10 biscuit pancakes. We eat our pancakes with butter and Crofter's organic wild blueberry spread. We have tried them with butter and syrup, and did not like them. Sometimes, I melt a little butter on my pancakes, then add a small slice of butter before I take a bite, like I would with a biscuit.

I use The Fresh Market brand gluten free bread crumbs or Jeff Nations Creations plain gluten free panko flakes. This recipe has only been tested with Cup4Cup gluten free flour, which contains cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, and xanthan gum.

This recipe has been adapted from a recipe for Mrs. Packard's Pancakes in The Yankee Cook Book.


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