An quick and easy gluten free pancakes recipe that is far superior to any boxed mixes you've tried. Watch the Recipe video, it's just after the directions.
Add the milk and mix with the egg and then add to flour.
The mixture should be a dropping consistency, you may need to add a little more milk to get it just right.
Turn the pancakes after about 2-3 mins each side, they might not make as many bubbles as regular pancakes
USE A SCALE IF POSSIBLE
I bake by weight as I find that gives the most consistent results, especially when baking gluten free. One cup of your gluten free flour blend may not weigh the same as my blend, all the commercially available blends have different mixes and ratios of flour in them. I’ve weighed cups of different blends of flour and noted that a cup of gluten free flour can vary in weight from 125g up to as much as 170g depending on how you scoop it, and what type of mix you use. You can see how this could drastically alter the outcome of a recipe.
USE A GOOD GLUTEN FREE FLOUR BLEND
I prefer to use my own gluten free flour mix as it's cheaper and I get really great results. If you can, avoid buying flour with gums already added. The reason for this is that you have no way of knowing how much gum is in there and that can alter the outcome of the recipe.