Our taste-testers decided that these pancakes, made from whole-grain amaranth flour, are even tastier than our original Simply Perfect Pancakes — the recipe on which this one is based. Attention, gluten-free bakers: add this tasty breakfast dish to your repertoire!
Beat the eggs and milk until light and foamy. Stir in the butter or vegetable oil.
Whisk the dry ingredients together to evenly distribute the salt, baking powder, and sugar.
Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it'll thicken slightly.
Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
