The Normal Restaurant & Bar’s Chef Mark Bookhamer has created an exquisite gluten free pancake. It’s so spectacular that those in the know have taken to calling it their “don’t miss the gluten” pancakes.
With six different flours, the recipe may appear intimidating but each ingredient is intregal in creating that familiar texture, aroma and taste. Chef Bookhamer suggests creating batches of the dry ingredients so that all you need to do when a craving strikes is mix in your wet ingredients and you are well on your way to a delightful breakfast.
We think that making a batch of the dry mix would be the perfect gift for the gluten free friends in your life…or anyone, really.
We’ve even got a fun video so you can see how their made, step-by-step!
Combine egg yolks with all remaining wet ingredients.
Combine wet and dry ingredients and whisk until smooth.
Whip egg whites to soft peaks and then fold into batter.
Let rest for about five minutes.
Heat skillet to medium heat.
Brush butter over the surface of the skillet to coat.
Pour batter onto skillet and spread slightly from center to achieve desired thickness.
Cook for three minutes, then flip and cook for another three minutes.
Do not move pancakes while cooking. Once the center of the pancake is firm to the touch and has very little give, pancakes are done.
*All dry ingredients can be combined ahead of time and stored in an airtight container for six months for later use. I like to make a big batch of five times scale or more and attach the recipe to the mason jars I store it in so that all I have to do is add the wet ingredients and mix. When scaling, be careful with the Xantham gum as a little goes a long way.
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame)
Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them.
In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
If you know me, you know that I’m not the hugest fan of traditional pizza. I can’t tell you why, it just is what it is. In my constant struggle to be part of normal society, I am on a quest for pizza flavor combinations that get me excited. This white bean hummus pizza...
Providing food-enthusiasts with the latest news on the Valley's dining scene, our local culinary guide features all things food-related. You’ll find the best restaurant reviews, news, interviews with local chefs, updates on Phoenix's culinary events, recipes, giveaways for your kitchen, and the scoop on the 'latest and greatest' kitchen gadgets, tools and appliances.