Rasberry Pancakes

Gluten-Free Raspberry Pancakes Cory’s recipe                                 

Yield: 1 quart batter or about 16 two oz pancakes

1 ½ C Milk

½ C Raspberry jam/jelly

1 C Rice flour

1 C Cornstarch

1 tsp Xanthan gum

4 tsp Baking powder

1 Tb Sugar

½ tsp Salt

2 Eggs

Measure ¾ cup of milk and all the jam into the blender.  Add all dry ingredients.  Pour in remaining ¾ cup of milk and add the two eggs.  Use the “batters” setting.  Scrape down any residual flour and pulse or mix on speed 1 until incorporated (as needed).  Cook over medium heat with small amount of oil.  If desired, add red food coloring for better color on the pancakes.

Can be made without the blender, just mix in a bowl as you would a normal pancake batter.