Gluten Free Pancake Recipe

SwissBake® Gluten-Free Flour – 1000 g 
Sugar – 208 g 
Baking Powder – 67 g 
Salt – 8 g 
Milk – 1750 ml 
Eggs – 416–458 g 
Melted Butter – 233 g 
Vanilla Extract – 42 g 
Maple Syrup – for topping 
Fresh Blueberries – for topping 
Butter – for topping 

In a large bowl, combine gluten-free flour, sugar, baking powder, and salt. In another bowl, whisk together milk, eggs, melted butter, and vanilla extract. Gently whisk wet mixture into dry until just combined into a cohesive, lump-free batter. Do not overmix. Let the batter rest for 5–10 minutes for proper hydration. Heat a lightly greased non-stick skillet on medium heat. Pour batter to form pancakes. Cook until bubbles form (2–3 mins), flip and cook for 1–2 minutes until golden brown. Continue cooking with the remaining batter. Stack pancakes and top with maple syrup, blueberries & butter or other choice of toppings.