Pancakes worth repeating

Pancakes.  It's Nor'Easter season in the Mid-Atlantic.  This rainy, bleak morning brings out my noms for pancakes.

Paul is a kind and patient man who's eaten more than his fair share of gluten free, soy free, dairy free, egg free pancake attempts this past six months.

Today, I do believe, we discovered the closest thing to perfect pancakes.  His one complaint?  That I didn't write down the recipe.

So here we go, the recipe for yum.
Paul will try to replicate the success of this recipe again in the morning!

Mix 1 T white chia with 3 T water, set aside to congeal. 10 minutes. (use one large egg if you can use eggs)
Melt 2 T ghee, or butter, or coconut oil and set aside to cool (use any good fat of good flavor)

Whisk together dry ingredients
1 C Gluten Free All Purpose Flour (Bob's Red Mill)
1/4 C Potato Starch
1/4 C White Rice Flour
1 T white sugar
1 T baking powder
1/2 tsp salt

Add 6 T lemon water (fresh lemon juice with simple syrup) (substitute lemonade?)
to one cup of 'Milk' ; I used oatmilk
Set aside for five minutes

Mix together chia/water mix, cooled oil, and oatmilk/lemon water blend.

Pour wet mixture into the dry ingredients bowl.

I make a well in the center of the dry ingredients, then pour in wet ingredients all at one time, and gently whisk to just moisten all dry ingredients.

Let batter set and percolate while griddle heats up to 350 degrees.  Do not over stir.

Once griddle is hot, lightly oil with ghee or coconut oil, then pour pancake batter onto grill.  I used about 1/4 cup per pancake onto hot griddle.

If the batter is too thick, thin with more oatmilk, be careful not to over stir the batter.

Let the pancakes cook on the griddle until they are bubbly across top and dry on the edges.  Flip and cook opposite side just a few minutes until golden brown.

This batch made us 12 generous fluffy pancakes.

Simple syrup:

Boil two cups of water.  Add 1 Cup of Sugar (most recipes call for 1 to 1 ratio) and stir until sugar is dissolved.  Let cool.

Add juice of 12 lemons.

I use this lemon/water/sugar mix for all things requiring lemons - guacamole, lemonade, mixed drinks and cocktails.  Freeze in ice cube trays then use a Tablespoon (cube) at a time to season soups, salads, and pancake batter.

In good health.