Gluten-Free Pancakes-Light & Fluffy!

   Pancake Tuesday!!!! :)  
   I love pancakes, in case you didn't get that!
   Today is Shrove Tuesday, the day before Ash Wednesday which marks the beginning of lent which is the 40 days leading to Easter. That was a ramblin' sentence.
   Last Shrove Tuesday I gave a brief summary as to the "why" of Pancake Tuesday. It is basically a cleaning out of all the foods one wasn't supposed to eat during lent in preparation of Easter. For a better read on the history of this event, look here. It's a nice, short read, but gives you a batter look at what this day is all about. 
    Last year when I made pancakes for Shrove Tuesday, they were tasty, but they were flat! Flat!!! Pancakes are self-redeeming in a way though because if you add chocolate chips, and slather them in syrup, who cares if they are thick or thin?!? 
   We all know that above statement is true, but we also know that deep down, we want our pancakes thick so that they can soak up some of the maple syrup so that we can add more.... :)  Hahaha, it's true, right? I also just enjoy having a thick pancake to get my fork into! Having thin pancakes means I need a stack to get a good bite on my fork.
   Am I over-thinking this....?
   I make pancakes (almost) every Saturday for the kids, and I have been trying every week to get a better, thicker, fluffier pancake! Some weeks were close, others were crepes by accident...geepers. I found a few good pancake mixes over the year, one I got from The Royal Winter Fair, but the company didn't have a web-site for me to find out where to buy more or order more, so that mix got used up and I was back to square one. 
   I think most people have a recipe that doesn't work, so they tweak one thing, then another, and try different variations until it's right. I tend to go, "oh, it didn't work! Try something totally different!!!". Which is dumb.
This recipe today is literally just a pinch different than my thinner pancakes from last year, but it took me all year to get it right. Less liquid, more flour. Duh. 
   Well, whether you like them thick or thin, I've got you covered! If you prefer thin, look at last year's hot cakes. If you want to try some paleo pancakes, thin ones are here, thick ones are here. And if you want your bacon right in your pancake, do it! Here's that recipe!   

Gluten-Free Pancakes, Thick & Fluffy Edition 

Ingredients:

• 1-⅓ cups all purpose gluten free flour (I use Bob's Red Mill)
• 1 tsp baking powder 
• 1/2 tsp baking soda 
• 1/2 tsp salt
• 2 Eggs 
• 1/2 cup sour milk (add about 1 tsp lemon juice or vinegar to the 1/2 cup measure, then fill to 1/2 cup with milk of choice and stir slightly. It'll curdle, that's what ya'll want)
• 2 Tbsp Extra Virgin Olive Oil
• Chocolate chips (optional, but so delectable!)-about 1/4 cup 

Method:

1. Put a griddle on to medium heat
2. Combine the flour, baking powder, baking soda and salt in a medium bowl.
3. In a separate bowl, whisk together the eggs, sour milk and oil.
4. With a wire whisk, stir wet ingredients into dry ingredients until smooth. 
5. Lightly grease your pan, and allow the grease to get warm
6. Scoop approximately 1/4 cup (I use my 1/4 cup measuring cup) pancake batter onto hot griddle. Flip when bubbly and edges are slightly dry. The second side only needs a moment on the pan before it's done
7. Now eat! :)  

Saturday morning pancakes

   I won't say much here since my intro was a long-winded one! 
   Just have a great day, and make some pancakes tonight for dinner! Even if you do it for non-religious reasons, it's a great dinner! Add some bacon and fruit, maybe some eggs, and you've got a fantastic meal!