Airy Pancakes

Airy Pancakes

Ryze Flour

Yellow Ryze Flour Bag

Prep / Cook Time

5 Minutes

Yield

12, 3-Inch pancakes

Ryze Flour

yellow

Ryze Flour Bag
Prep / Cook Time

5

Minutes
Yield

12, 3-Inch

pancakes
Share
Qty
Ingredients
3/4 cup
RYZE Yellow Flour Blend
3/4 cup
Brown Rice Flour or Corn Flour or Sorghum Flour
1 1/2 tsps
baking powder
3 tbsps
sugar
1/2 tsp
salt
2
large eggs
1 cup
milk
3 tbsps
unsalted butter melted
3/4 tsp
pure vanilla extract
1 cup
fresh blueberries optional
Description

Serve these pancakes hot with real maple syrup or blueberry compote—or enjoy them plain.

Instructions
  • Combine RYZE Yellow Flour Blend, baking powder, sugar, and salt in a small bowl and set aside.
  • In a separate bowl, whisk together eggs, milk, butter, and vanilla.
  • Add the wet ingredients to the dry ingredients and whisk to blend. Do not overbeat. Batter will be thick.
  • Lightly oil a non-stick skillet and heat over medium heat (about 375°F). Using a 1/3-cup scoop, drop batter onto preheated griddle. Gently coax the edges into circles.
  • After batter has begun to set, sprinkle blueberries over the surface of each pancake, if using. When the underside is golden brown and edges are dry, flip pancakes and cook until browned on the other side.
  • Keep warm until served.
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