Pancakes (gluten free batter) with fruit compote

Gluten Free Pancakes w/ Peach and Raspberry compote
Gluten Free Pancakes w/
Peach and Raspberry compote

1 1/4 cups flour (I used Pamela’s gluten free pancake mix)
1 1/2 teaspoons baking powder
2 1/2 teaspoons sugar (I substituted brown sugar)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 cup vegetable oil (I substituted plain, greek yogurt)
1 egg, beaten slightly
1 1/2 cups Milk (1/8-1/4 c. more if needed to keep batter thinner) (Original recipe called for Buttermilk)
1 tsp. homemade vanilla extract (my additions)
1 1/2 tsp. cinnamon (my additions)

Fruit Compote
I used Peaches and Raspberries because that’s what I had on hand but whatever you happen to have would work fine.
I wish I could say I used a can of my peaches I canned last Summer but alas no, I purchased them at Costco.

1 lg. 12 oz. jar of Peaches with the juice
1 cup of Raspberries
1 cup of brown sugar

Pancake Batter
Pancake Batter

Pancake Batter
This original recipe came from the food network website. I don’t believe in following a recipe and feel it is important to put
your personal touch on everything you do, especially in the kitchen. After all you know what your family will like and sometimes you
just feel like experimenting.

In a large bowl mix all of the dry ingredients together or if you have one of those really large 8 cup glass measuring cups use that. That way you can pour the pancake batter
right out of that and save on clean up. Then in another small bowl mix the wet ingredients together and incorporate the wet and dry together. You can use a mixer if you want
but its just as easy to do it by hand with a wire wisk. Once all of the ingredients are fully incorporated set it aside and begin the prep on your compote and heating your pan
for your pancakes.

Fruit Compote
Now brown sugar doesn’t end up tasting as sweet as the white processed kind so if that is what you choose to use I would
start by cutting the amount in half and see how sweet that ends up, you can always add more but you won’t be able to take any
away especially if you use a fruit that is already in a pectin or juice.

Mix the fruit and sugar together in a heavy sauce pot and put on medium, mixing continually until it comes to a boil. Now if you
want it thicker you can add a thickening agent such as corn starch but my family likes having it on the soupy side so it really
soaks into the pancakes.

Heat up your griddle or pan with butter or non-stick spray.

If you use gluten free flour the batter may be on the loose side which is why I recommend allowing it to sit for just a minute or two to thicken up. Otherwise you can begin cooking
them as soon as your pan is hot.


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