Chef Mark Bookhamer’s Gluten Free Pancakes
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!
Happy baking!
- 120 grams oat flour
- 50 grams almond flour
- 35 grams white rice flour
- 35 grams brown rice flour
- 50 grams tapioca flour
- 40 grams coconut flour
- 5 grams baking soda
- 20 grams baking powder
- pinch Xantham gum
- 5 grams salt
- 3 eggs (or 150 grams)
- 700 grams buttermilk
- 200 grams half and half
- 30 grams sweetened condensed milk
- 15 grams butter
- 46 grams syrup
- Combine and sift all dry ingredients.
- Separate eggs.
- 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.
About the Author - Taryn Jeffries
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.
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