Thin & Crispy Pancakes: Gluten-Free Perfection

Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Yield: 8 pancakes

Delicate, thin and crispy gluten-free pancakes made with a touch of vanilla bean and creme fraiche for an incredibly creamy, custard-like texture.

Ingredients

• 1 cup 2% milk
• 1 egg
• 1 tablespoon butter, melted
• 1 cup Bob’s Red Mill Gluten Free Pancake Mix
• 1/2 vanilla bean, seeds scraped
• 2 tablespoons creme fraiche

Instructions

1. Preheat skillet to medium-high heat.
2. In a bowl, whisk together milk, egg, and melted butter. Add pancake mix and whisk until smooth.
3. For each pancake, pour 1/4 cup batter onto hot skillet. Cook until the top is bubbly, about 3 minutes. Adjust the temperature as needed.
4. Flip and cook 2 minutes more.
5. Serve immediately or hold in a warm (200°F) oven until ready to serve.

Notes

• The creme fraiche addition is incredible - it makes the pancakes creamy, tender, and more custard-like.