The 4th of July. That special time in the middle of our summer “vacation.” The monumental occasion when we celebrate the independence that makes our country unique and the freedoms that independence affords us. An absurd number of hot dogs and hamburgers will be purchased and thrown on a grill. (It’s estimated that an average of 150 million hot dogs are consumed each July 4th!) It’s a time of thankfulness and gratitude and praise of veterans. Red, white, and blue clutter windows, walls, patios, and store fronts in every form imaginable. Even food comes with special combinations of these colors!
In the same spirit, we’ve created a fun, festive breakfast plate for all our readers! This stack of gluten free pancakes is one part red (velvet chocolate!), one part blue (berries!), two parts white (batter and whipping cream!), and three parts delicious! Now we know that slaving over a stove on a hot summer morning when you don’t have AC (oh, is that just me?) is no fun and we also know that a lot of people will be waking up and crawling out of a tent this Saturday. (Wish I was! I love camping!), so I’ve also included some tricks and recipe alternates to make this delicious and festive gluten free pancake breakfast over a BBQ or campfire.
Gluten Free Patriotic Pancake Stack
Makes: 9-12 pancakes, or about 3 servings.
GFB Melt in Your Mouth Blueberry Pancakes
1 c. white rice flour
1 Tbsp. sugar
2 tsp. baking powder
1 c. milk
½ tsp. vanilla
2 Tbsp. oil
8 ounces fresh blue berries, plus more for topping
GF Red Velvet Pancakes
1 cup GFB’s light flour mix (from our gluten free biscuit recipe)
4 teaspoons sugar
1 Tbsp. gluten free baking powder
2 tsp. pure unsweetened cocoa powder, or more if you prefer a richer chocolate flavor
1/2 tsp. salt
2 large eggs
5 oz. heavy whipping cream
3 oz. milk
2 2/3 teaspoons apple cider vinegar
3 Tbsp. unsalted butter, melted and cooled slightly
2/3 tsp. pure vanilla extract
2/3 tsp. gluten free Super Red food coloring gel (or about 1 1/2 teaspoons liquid)
Cooking oil or spray if cooking in a pan
Make each pancake batter separately.
For the melt in your mouth gluten free blueberry pancakes, mix together dry ingredients in a large bowl and wet ingredients, including de-shelled egg, into a smaller bowl. Pour combined wet ingredients into dry ingredients and stir until just moist. Do not over stir.
Save rinsed and patted dry blueberries for the cooking steps.
-For red velvet gluten free pancakes, mix together the vinegar and heavy cream; set aside. Mix together the dry ingredients in a large bowl; set aside. Mix melted butter into heavy cream, then add eggs, vanilla, and red dye; whisk until smooth. Create a well in the dry ingredients and pour the wet mixture into the bowl. Mix well. Batter will be thicker, but that’s okay because it makes for a fluffy pancake!
Once both batters are ready to cook, heat a couple oiled skillets or a large griddle on medium high heat. Pour one blueberry pancake worth of batter onto cooking surface and sprinkle blueberries into the batter.
In a separate skillet or beside the blueberry pancake, spoon out about 1/4 cup of red velvet pancake batter and smooth it out with a spoon until it is about 1/4 inch thick in the pan. Allow pancakes to cook until bubbles on surface have popped. The blueberry pancake should be done first. Flip each with a spatula as the first sides are done cooking. Place both pancakes on a plate, top with whipped cream and blueberries and hand off to their devourer. If you’d like to make all the pancakes before serving, see tips below about making a foil pocket to keep them warm in. Continue making pancake pairs until servings and/or batter are all used up. Enjoy!
Tips for cooking your Patriotic Pancakes on a BBQ or Campfire
- Turn heat up to high but keep pan or skillet 4-6 inches away from the flame.
- Cast iron skillets work best for pancakes over an open flame. They distribute heat better and make for the crispy-edged pancakes most people love.
- To keep pancakes warm as you cook, tear off a large piece of foil and fold in half short-ways. Then fold about an inch on two sides to make a single-side-open pocket. Use this pocket to keep pancakes warm will you make the rest, keeping it near but not in the fire or on the top shelf of your BBQ.
- Make sure to keep your batter bowls away from the fire. Otherwise, you’ll be peeling some funny shaped pancakes off the sides! The picture below shows my mixing bowl a tad too close. I had to remove some cooked batter before I made my first pancake!
- To make process smoother while camping, pre-mix parts of the batter in plastic baggies. For the melt in your mouth, gluten free blueberry pancakes, you can mix all the dry ingredients in one baggy, all the wet in another, and keep blueberries separate. Then combine them when you’re ready to cook. The gluten free red velvet pancakes would need a little more division: one baggy for heavy cream and vinegar, one for other wet ingredients except butter, and one for dry ingredients. The butter will have to be melted and mixed in before combining the rest of the batter, but it will be worth it!
- I usually make my whipped cream with heavy whipping cream, vanilla, and powdered sugar. But in the case of camping, the spray cans will be much more convenient.
If you try out the recipe above or have a special 4th of July breakfast or other tradition that you’re family shares please tell us in the comments below.
We hope everyone has a wonderful and safe Independence Day 2015!