Time and time again my pancakes come out thin, runny and sad. The recipe on the back of the GF Bisquick box just wasn’t working for me. I found some advice on Pinterest and (through trial and error) have created this one of my own. Then I scoured the internet for a blueberry sauce recipe and the rest is history.
PANCAKES:
- 1 1/4 cup Gluten Free Bisquick
- 1 cup milk
- 2 eggs
- 2 Tablespoons melted butter
- 1 teaspoon vanilla
- 4 Tablespoons pure maple syrup
SAUCE:
- 1 1/2 cups blueberries, fresh or frozen
- 1 tablespoons lemon juice
- 1/6 cup granulated sugar
- 1/6 cup water
- 1/2 tablespoon cornstarch
- 1 tablespoons water
1. Start with the blueberry sauce because it will take a little while. Add the blueberries, lemon juice, sugar and 1/6 cup water to medium saucepan over low-medium heat.
2. Let the sugar dissolve and bring to a gentle boil to soften the berries while stirring occasionally.
3. In a small cup dissolve the cornstarch in 1 tablespoons of water.
4. Add the cornstarch to the blueberry mixture and stir to dissolve.
5. Gently boil for 5-10 minutes to thicken the sauce. It will continue to thicken as it cools.
6. Remove from the heat and get started on your pancakes by pre-heating a large non-stick skillet on the stove top over medium-low heat or electric skillet to around 350.
7. Add all pancake ingredients to a mixing bowl. I like to use a large liquid cup measure because it makes pouring the pancakes 10 times easier.
8. Mix with whisk or electric mixer until completely combined.
9. Spray your baking surface and drop batter onto skillet.
10. Cook until the edges are firm and the tops are full of bubbles.
11. Flip over and cook the other side. Drizzle or drench in blueberry sauce and enjoy!
MY TAKEAWAYS:
I cannot express how delicious these are. The pancakes are actually light and fluffy! Unheard-of for GF. The sauce is the not too sweet and not too sour but adds a great extra flavor to the pancake. Plus the recipe is super easy! 10/10 would recommend.
Gluten Free Gal 