These waffles have more substance and are denser and sturdier than my other crispy, lacy GF waffles.
- 2 large eggs
- 6 tablespoons melted butter or vegetable oil
- 2 cups milk
- 1 teaspoon vanilla
- 2 1/3 cups (347g) gluten free all purpose flour (I used King Arthur)
- 1/4 cup buttermilk powder, optional
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon xanthan gum (if your GF flour blend does not include it)
- Whisk together the eggs, melted butter or oil, milk, and vanilla.
- In a separate bowl, whisk together the dry ingredients. Stir in the egg mixture.
- To make pancakes: Preheat the griddle to medium (350°F), greasing it lightly. Scoop the batter by ¼-cupfuls onto the griddle.
- 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.
- Serve hot, with butter and syrup.
- For waffles, follow manufacturers instructions.Copies from King Arthur Flour
