Three Pigs in a Blanket covered in syrup.

PRINT

Description

Pigs in a Blanket is simply a fun way to serve pancakes and sausages. It could be a fun Father’s Day breakfast or a simple weekend tradition. If you don’t have a pancake griddle you need one, it can be used for many things but for making pancakes it shines. There seems to be a readily available supply of gluten free sausages so then it’s all about the pancakes.

Do you have a pancake recipe you love?

If not then create a breakfast table discussion about the perfect pancake. Should it be thick and fluffy or thin and crepe-like? Should it be grainy with a bit of chew or white and smooth like you remember them as a child? There is no right answer but this question could inspire you to have a little weekend fun trying recipes and enjoying a homemade breakfast together.

A stack of pancakes with butter and syrup ready to cut into.
Stack of Pancakes -photo credit Jim Little

Pancake Mix vs Homemade

If you have read a few of my posts you may know that I don’t buy mixes. For me a store bought mix includes ingredients I already have in my kitchen so only complicates my already full pantry. If you have a pancake mix that works for everyone in your house that’s great news. Enjoy it.

If not, let the pancake search continue.

In Search of the Perfect Pancake

You may need to buy a few new flours, you may need to try a few recipes. Once you decide what kind of pancakes you want it gets easier. I’m pretty sure you can find your perfect pancake in less than ten recipes. In my opinion, all that effort will be worth it for years to come. Years of flipping flapjacks, family breakfasts, pigs in a blanket, pancake eating contests and perhaps a very tall, layered pancake cake.

PIN for later…

Pigs in a Blanket

Recipe Testing for Pigs in a Blanket

I made this recipe using my own gluten free flour mix and did a little recipe testing at the same time. Here’s how.

I cut the recipe in half so it requires only one egg for one cup of gluten free flour. That way I was able to make the exact same recipe and adjust the flour. For example you could use 1 cup of a gluten free flour mix for one batch of pancakes but in the other recipe use ¾ cup of gluten free flour mix and ¼ cup oat flour (or teffbuckwheat or almost any flour you want to try). This side-by-side comparison works well for me and I am often surprised that I can’t tell the difference. (My bad you might say.)

I think this is an easy straightforward way to learn to use different flours and become a little more confident adjusting recipes. If you eat a gluten free diet or live with someone who does this is a life long skill that will serve you well. Not only for the times you are out of a certain flour but also so you can adjust your tried and true recipes as you learn more about gut health and all the gluten free flour options available. Follow my year-long blog post series on How to Use different gluten free flours for baking.

Get The Tools

If you don’t have a pancake griddle you need one. A griddle can be used to cook many other things but for making pancakes it shines. Serve them with Canadian maple syrup or your favourite toppings. Whether you make Pigs in a Blanket or simply stack your pancakes high, weekend breakfasts are all about family.

I’d love to hear your story about searching for the perfect pancake.


More Recipes – Pancakes, Waffles, Crepes & More

Ingredients

DRY MIXTURE
1 cup gluten free flour (I use my EGFG flour blend*)
1 Tbsp sugar
¾ tsp baking powder
¾ tsp baking soda
¼ tsp xanthan gum
¼ tsp salt
WET MIXTURE
1 egg
1 Tbsp butter, melted
1–1½ cups buttermilk (OR sour milk**)
COOKING & SERVING – vegetable oil, toothpicks and maple syrup
PIGS IN A BLANKET - 12 small GF breakfast sausages, cooked

Directions

1
In a large bowl whisk dry ingredients together, set aside.
2
In a 2-cup pyrex measuring cup combine buttermilk, egg and butter.
3
Add wet ingredients to dry mixture and whisk until combined. Let batter rest for 5 minutes.
4
Heat pancake griddle to 350°F. Lightly brush with vegetable oil.
5
Using a ladle or liquid measuring cup pour ¼ cup batter onto the griddle. Cook first side until bubbles appear on the pancake and the bottom side is golden brown, 2-3 minutes. Flip pancake and cook second side until cooked, 1-2 minutes.
6
Keep pancakes warm while cooking all the batter.
7
PIGS IN A BLANKET - Wrap a pancake around each sausage and use a toothpick to secure the pig in the blanket. Serve with syrup.
8
TIPS FOR YOUR PERFECT PANCAKE
9
Experiment by replacing ¼ cup flour blend with any individual flour you are interested in using (oat, teff, buckwheat etc)
10
If pancakes are too small they won’t wrap.
11
If pancakes are too thin the toothpick won’t hold them.
12
For fluffier pancakes use buttermilk.
13
For thin pancakes use regular milk.
14
*My EGFG flour blend is 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour
15
**Make sour milk by putting 1 Tbsp vinegar into a cup and adding milk to measure 1 cup total. Stir and let sit for 5-10 minutes before using.

2 Comments

  • Claire Marson says:

    Really great post, thanks. I have enjoyed many of your recipes over the years and learned a lot in my GF flour experimenting journey. I have never had success with mixes until by chance I ate some damper made with Pamela’s GF baking and pancake mix. I bought a pack and tried making pancakes last week and was quite impressed. Even my non GF family enjoyed them. I will try your current recipe this weekend. Thanks for all your super informative posts.

    • Cinde Little says:

      Thanks for sharing your story Claire and I’m glad to hear you’re enjoying my posts. There are so many products to choose from compared to even just 5 years ago so learning and adjusting is now just part of the gluten free lifestyle. Have fun with your pancake quest! I always think the goal is to find something the whole family enjoys eating, that just makes everyday life in the kitchen a lot easier.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Ingredients

Directions

  • DRY MIXTURE
  • 1 cup gluten free flour (I use my EGFG flour blend*)
  • 1 Tbsp sugar
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp xanthan gum
  • ¼ tsp salt
  • WET MIXTURE
  • 1 egg
  • 1 Tbsp butter, melted
  • 1–1½ cups buttermilk (OR sour milk**)
  • COOKING & SERVING – vegetable oil, toothpicks and maple syrup
  • PIGS IN A BLANKET - 12 small GF breakfast sausages, cooked
  1. In a large bowl whisk dry ingredients together, set aside.
  2. In a 2-cup pyrex measuring cup combine buttermilk, egg and butter.
  3. Add wet ingredients to dry mixture and whisk until combined. Let batter rest for 5 minutes.
  4. Heat pancake griddle to 350°F. Lightly brush with vegetable oil.
  5. Using a ladle or liquid measuring cup pour ¼ cup batter onto the griddle. Cook first side until bubbles appear on the pancake and the bottom side is golden brown, 2-3 minutes. Flip pancake and cook second side until cooked, 1-2 minutes.
  6. Keep pancakes warm while cooking all the batter.
  7. PIGS IN A BLANKET - Wrap a pancake around each sausage and use a toothpick to secure the pig in the blanket. Serve with syrup.
  8. TIPS FOR YOUR PERFECT PANCAKE
  9. Experiment by replacing ¼ cup flour blend with any individual flour you are interested in using (oat, teff, buckwheat etc)
  10. If pancakes are too small they won’t wrap.
  11. If pancakes are too thin the toothpick won’t hold them.
  12. For fluffier pancakes use buttermilk.
  13. For thin pancakes use regular milk.
  14. *My EGFG flour blend is 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour
  15. **Make sour milk by putting 1 Tbsp vinegar into a cup and adding milk to measure 1 cup total. Stir and let sit for 5-10 minutes before using.