All I Want For Christmas: Pancakes


This year for Christmas I’m really planning to carb it up. On Christmas Eve my family likes to devour copious amounts of pasta tossed with sautéed anchovy, tons of garlic, red pepper flakes, and olive oil. It’s worth waiting for all year and everyone eats it, so we can’t smell each other. It’s truly perfect. Of course with that dish in place, I’m already moving on to Christmas morning breakfast. (Yes, I realize it’s only December 11 but I was born enjoying one meal while thinking toward the next. It’s genetic.)
My mom really loves making a big breakfast on Christmas morning, so this year I have decided that the theme is pancakes (gluten-free of course!) I’m asking Santa for a rectangular Lodge grill pan/griddle–forget this regular round pan crap I’ve been making do with–the pancakes always run together! I need more space if I want to become as pro at pancakes as my good friend Andrew.

Andrew and Elizabeth are two of my undergrad buddies from photo school in Syracuse and great cooks and bakers. They love to experiment and refine their GF sweets recipes until they taste just like the “real” thing. When I recently went to their place to meet their new babe Eamon, Andrew made me the best (yes–I said it!) GF pancakes I’ve ever had. The revelation here is that they’re not dense and rubbery like so many others. They’re light and fluffy and will take you back if you’re Celiac like me. Your family of persnickety eaters won’t even notice. Promise.

2/3 cups brown rice flour
2/3 cups millet flour
2/3 cups tapioca starch
1 tsp xantham gum
3 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
2 cups milk
2 eggs slightly beaten
1 tsp vanilla
1 Tbsp vegetable oil

Mix all dry ingredients and wet ingredients separately. Once the pan is hot, stir the liquid into the dry mixture (if you mix too ahead of time the batter gets thick and unruly!). Cook all pancakes as quickly as possible (again, the batter gets thicker over time). Andrew mashes banana slices or berries into the batter once they are sizzling on the griddle. Heat your syrup and you are ready to feast.


  1. laquisha December 11, 2011 at 1:26 pm

    I want the anchovy pasta too, so please post a photo of that as well. xxo

  2. Joel Camp, A's Dad December 15, 2011 at 8:00 pm

    So happy the genes have produced such quality. I loved doing breakfast on weekends, and pancakes was the best. Andrew is a better cook than I (really a chef in his own rite), but it is reassuring to know that something so good has passed down the generations.


Leave a comment