With the weather being so cold lately and dealing with a lot of snow, I have been craving pancakes a lot lately. Snowy weather to me is pancake weather when it comes to breakfast. I have tinkered with several pancake recipes before hitting success with this one. Until now I never was able to make decent gluten free pancakes without a gluten free pancake mix. The flours I used for these pancakes I got from an Asian store near my house for about $1 per pound. Bob’s Red Mill also makes these flours as well as xanthan gum, which I used in these pancakes and use in most of my baked goods to help hold them together. These pancakes are great smaller or larger, but I prefer them larger since my mom always made hers larger and that is what I am used to with homemade pancakes.
Buttermilk Rice Pancakes – Makes 4 large pancakes or 8 regular sized pancakes (serves 2 to 3 people)
½ cup of rice flour
½ cup of sweet rice flour
2 teaspoons of sugar or sweetener (splenda and stevia will work in place of the sugar)
2 teaspoons of baking powder
1/2 teaspoon of salt
1 teaspoon of xanthan gum
1 cup of buttermilk (if you don’t have buttermilk, simply add a teaspoon of vinegar or lemon juice to a cup of milk and leave it sit for a minute. Then stir milk and use as buttermilk).
2 teaspoons of canola oil
Cooking spray or canola oil for cooking pancakes
Mix rice flour, sweet rice flour, sugar, baking powder, salt, and xanthan gum together in a large bowl.
Mix in buttermilk until the pancake mixture is smooth.
Mix canola oil, and egg together in a small bowl.
Add in the mixture from the small bowl into the large bowl and mix until everything is completely mixed together.
Add a little oil or cooking spray to the griddle and cook pancakes one by one on medium heat for 3-5 minutes per pancake, turning once halfway through. Watch them carefully, they cook quickly and don’t flip them too much. They will end up flatter if you do.
I did not grow up eating Mexican food other than the occasional taco night or trip to Taco Bell. Until I went away to college at the age of 19, I had never had “real” Mexican food. However, once I did I really ended up enjoying the food that I was served. My roommate who was Hispanic introduced me to all kind of Latin American food including Mexican food such as enchiladas, guacamole, rice and beans, empanadas, and this breakfast dish called huevos rancheros. While this dish is often served on flour tortillas, I have made my own version with corn tortillas with some success. Mine is also fairly light compared to some I have had in the past. Hope you enjoy this, keep in mind this is likely not completely authentic. However, I can assure you that this is a delicious sit down breakfast or brunch dish to serve on its own or with hash brown potatoes or fruit on the side.
Huevos Rancheros – Serves 2
4 large eggs
2 tablespoons of milk
1/8 of a teaspoon of salt
1/8 of a teaspoon of black pepper
4 corn tortillas
1/2 cup of refried beans
1/4 cup of salsa
Whisk eggs, milk, salt, and pepper together with a whisk or fork in a medium sized bowl until the color and texture of the eggs are uniform throughout the mixture.
Heat up the refried beans for 3-5 minutes or until the refried beans are hot on medium heat in a small saucepan or microwave the refried beans for 1 minute in a small container.
Spray medium sized pan liberally with cooking spray.
Cook eggs in large pan for 3-5 minutes on medium heat or until eggs are mostly solidified. Lightly stir eggs every 30 seconds to 1 minute while cooking them.
Heat up corn tortillas according to directions on the package using the microwave or stove.
Layer on top of each corn tortilla 2 TBSP of refried beans, then 1/4 of the scrambled eggs, and top eggs with 1 TBSP of salsa.
Serve and enjoy!
* Optional toppings for these Huevo Rancheros include shredded cheese, sliced avocado or guacamole, crumbled chorizo sausage, diced bacon, and/or sour cream.