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trouble flipping pancakes from Elana's book

(9 posts)
  • Started 9 months ago by pony fixer
  • Latest reply from lisastafford
  • 1 Members Subscribed To Topic

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  1. pony fixer
    Member

    So, I have Elana's book--love it. I made the pancakes this morning, which turned out deliciously in taste and texture. HOWEVER--in order for them to be firm enough to flip without falling apart, they were really dark--the first batch I burned in fact. I had the heat on medium low as recommended in the recipe, and I have an electric range. I used to make "regular" pancakes all the time with no issue. I wound up having to use 2 spatulas, and the golden pancakes were a bit misshapen by the time they were done. Delicious, but my husband will not have the patience that I do!

    Posted 9 months ago #

  2. elana
    Key Master

    pony fixer,

    Thanks for your message and so glad you are enjoying The Gluten-Free Almond Flour Cookbook!

    I just made a batch of pancakes from the cookbook in my cast iron pan.

    First, letting the batter sit will activate the baking soda and make the pancakes fluffy and more easy to turn --as I found in my 2nd batch (on the pan) of pancakes.

    Second, when I cooked on medium low heat, it took about 12+ minutes for the first side of the pancakes to be done, then the second side was about a minute. When I kicked up the heat to medium the process was much easier.

    Hope this helps!

    Elana

    Posted 9 months ago #

  3. Kimberley
    Member

    Hi!

    Got the book 2 days ago, arrived at the same time my almond flour did (nuts on line) Love it! Can't wait to try everything lol
    My daughter who is 14 was diagnosed with Celiac's in August and since that time I have been trying to find recipes like crazy which is how I found out about your site :)
    Now i'm not a novice baker but gluten-free is a whole new world.. I made the pancakes too and had the same difficulties as pony fixer, but they were delicious! MY son ate them and he does not have Celiac (he's a very picky eater)
    Elana how long would you recommend the batter sit for? I used a non stick frying pan could that have caused problems?

    Thanx in advance!

    Posted 9 months ago #

  4. elana
    Key Master

    Hi Kimberley,

    Great question and I hope you are having fun with my book :-)

    If you let the batter sit for 10-15 minutes that will do the trick.

    Enjoy,
    Elana

    Posted 9 months ago #

  5. Kimberley
    Member

    2nd attempt much better by the third time I will have mastered it! :)
    Thanx for tip Elana

    Just in case anyone was wondering I used a cast iron pan, my heat setting was on 2, tops were bubbly after 4-5 min. I used a frosting spatula to turn them, worked great!

    Posted 9 months ago #

  6. Gini
    Member

    My 2nd pancake batch(doubled 'cuz I freeze the leftovers to toast for breakfast)flipped beautifully thanks to the 15 min. wait. I added no sweetner-just egg whites instead. Also a sprinkling of coarse ground pecans after spooning onto my elec. griddle.Yuumm.
    Thanks Elana. I gave 2 of your recipe books as gifts to friends. We are having fun getting to eat goodies again sans grains. On to scones this afternoon!

    Posted 9 months ago #

  7. kellir
    Member

    I had a really hard time flipping mine also, even after waiting the 10-15 min. Maybe I overmixed the batter or something.... what I ended up doing was putting them into muffin tins and baking them for 15 minutes, turning them into thin muffin rounds. They still tasted great, but I am determined to get them to flip next time!

    Posted 5 months ago #

  8. kellir
    Member

    Has anyone tried these as waffles? I wonder if that would work.....

    Posted 5 months ago #

  9. lisastafford
    Member

    I have shared my recipe for waffles as a separate thread. I have better success with them than I did the almond flour pancakes. let me know if you try them.

    Posted 4 months ago #

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