INGREDIENTS
1 1/2 cups of gluten-free all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon sugar
1 1/4 cups milk
1 egg
3 Tablespoons of canna butter, melted
Optional: Whipped Cream:
1 pint of whipping cream
3 Tablespoons powdered sugar
1 Tablespoon Vanilla Extract
Instructions:
Place metal bowl into the freezer for 10 min. Pour all ingredients into super cold bowl and whisk until you get the consistency you desire.
INSTRUCTIONS
In a large bowl, sift together the flour, baking powder, salt, and sugar. Pour in the milk, egg and melted butter; mix with a whisk until smooth. Heat a non-stick griddle or large pan over medium-high heat. Pour or scoop 1/8 cup of batter for each pancake. Wait until bubbles form to flip. Brown on the other side and serve with HTFSE Syrup.