Pancakes. There is no substitute for a fluffy stack of pancakes. Waffles are great, but they are not pancakes!
When I first began eating gluten free, I tried about a dozen pancake recipes. After tinkering with one a bit, I have found my perfect pancake recipe.
Fluffy Gluten-free Pancakes
4 cups water
2 tbsp oil (I use canola or sunflower)
2 1/4 cups white rice flour*
3 tsp xanthan gum
5 tsp baking powder
2 tsp salt
8 tsp sugar
Heat griddle to medium high. Fluffy pancakes like a hot griddle.
Whisk all wet ingredients together in a large bowl. Add dry ingredients, starting with the flour. Whisk until smoothish. If the batter is too thick, then add a bit more water.
This batter doesn't have many bubbles that pop, so I usually just peek at the bottom using a spatula.
Makes about 18 to 20 pancakes. I store mine in the fridge in a large Tupperware container. They reheat well. Pop them in the microwave for about 45 seconds.
This recipe can be adapted to make crepes. Just add a LOT more water, enough to make the batter pour off a spoon.
* Note: Bob's Red Mill states on the package that their GF products are not made in a facility that is GF. So, there is risk of cross-contamination. If this is an issue for you, substitute your favorite rice flour. I like Bob's because the flour is ground so fine there is no gritty texture to baked goods.