To make 4 nice pancakes (serves 2 people) the Mary way:
-pour ¾ cup Bob’s Red Mill Gluten-Free Pancake Mix in a mixing bowl
-stir in 2 teaspoons dry Ener-G egg replacer
-whisk in ¾ cup rice milk (Rice Dream Original Enriched)
Let mix stand while warming pan or griddle to medium-low heat. (This is important; the Bob’s package calls for medium-high but this modified recipe will scorch at higher temperatures.)
-Add scant ½ tsp olive oil (yes, olive oil) to warm pan or griddle and roll around to cover the surface.
-Pour ½ cup batter into pan. Wait for bubbles to form across top of pancake (about 2 minutes) but do not wait for the top to entirely appear “dry” as you would with traditional pancakes.
-Flip pancakes, wait 30-60 seconds, flip onto plate.
-Re-oil the pan before the next pancake; this contributes to a delightfully crispy texture to the edges and golden-brown appearance.