1 cup rice flour
3 Tbsp tapioca flour
1/3 cup potato starch
4 Tbsp dry buttermilk powder
1 tsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
2 eggs
3 Tbsp walnut/almond oil
2 cups almond milk (vanilla)
1 tsp lemon zest
1 tsp orange zest
1 Tbsp Herbs de Provence
1 pinch cayenne pepper
1 Tbsp Parmesan cheese - grated
In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar, baking powder, baking soda, salt, and xanthan gum. Stir in beaten eggs, milk, Parmesan cheese and oil until well blended (no lumps). Heat a large, well-oiled skillet/griddle on high heat and spoon the batter onto the skillet to cook. When small bubbles appear, flip and continue to cook until golden brown on the bottom.
Easy to use a boxed, pre-made pancake mix if you so choose!
In order to be more savory, top the pancakes with creme fraiche and caviar. Add a few edible flowers and micro-greens to take an "ordinary pancake" to sophisticated and refined.
Got to.
Love y'all dearly! HAPPY 4th of July!!!
sb
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