Gluten-Free Pancakes or Waffles

INGREDIENTS
- 2 large eggs
- 4 tablespoons melted butter or vegetable oil - add 2 additional tablespoons (1 ounce) butter or oil to make waffles
- 2 cups milk
- 1 teaspoon gluten-free vanilla extract
- 2 ⅓ cups gluten-free multi-purpose flour
- ¼ cup buttermilk powder, optional
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ¾ teaspoon xanthan gum

PREPARATION
1. Whisk together the eggs, melted butter or oil, milk, and vanilla.
2. In a separate bowl, whisk together the dry ingredients. Stir in the egg mixture.
3. To make pancakes: Preheat the griddle to medium (350°F), greasing it lightly. Scoop the batter by ¼-cupfuls onto the griddle.
4. Cook pancakes for 1 to 2 minutes, till the tops lose their shine and bottoms are golden brown. Flip and cook for 1 to 2 minutes on the other side.
5. Serve hot, with butter and syrup.
6. To make waffles: Prepare the batter as directed, adding the extra fat; this will help make the waffles crisp. To cook, follow the directions that come with your waffle iron.

NOTES
For fluffier pancakes, allow the batter to rest at room temperature for 15 minutes before making pancakes.

For a dairy-free version of these pancakes, substitute soy milk, almond milk, or rice milk for the milk called for in the recipe. Results may vary from the original.

Are you chocolate lovers looking for a decadent desserty version? Simply substitute 1/3 cup of cocoa powder for 1/3 cup of flour, chocolate extract for the vanilla, and stir in a 1/2 cup of chocolate chips into the batter before it rests.