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I love quotes that add meaning to my life. Here are a few to live by:

Avoid food products containing ingredients that a third-grader cannot pronounce.
—Michael Pollan

Feeding nine billion people in a truly sustainable way will be one of the greatest challenges our civilization has had to confront. It will require the imagination, determination and hard work of countless people from all over the world. There is no time to lose.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

The surest way to capture the flavors, colors, and textures of a culture is by using authentic products.
—Lidia Bastianich, from Lidia’s Italian-American Kitchen

The most important habit you can develop is to taste as you are preparing something. Take a sample and taste it critically at different stages of the cooking, then correct the seasonings…
—Marion Cunningham, from Learning to Cook

Plant a vegetable garden if you have the space, a window box if you don’t.
—Michael Pollan

Twin Farms’ Gluten-Free Soufflé Pancake Recipe

This delicious  recipe was made especially for me during the Celebration of Art Weekend, May 10-12, 2013, at Twin Farms Resort in Barnard, Vermont.

Be sure to serve the pancakes withVermont maple syrup!

Click here to see my Shangri-La post for details about the weekend at which I was the guest curator >

 

Grey Line

GLUTEN-FREE SOUFFLE PANCAKES
from Twin Farms Resort of Barnard, Vermont

4 cups rice flour
3 tsp baking powder
2 Tbs granulated sugar
½ Tbs salt
4 eggs, separated
1½ Tbs vanilla extract
½ tsp almond extract
2 cups whole milk

Whisk together rice flour, baking powder, salt and sugar. Blend well. Do not sift.

Combine the yolks, vanilla, almond, and milk in mixing bowl. In a separate bowl, whip egg whites to firm peaks. While whites are whipping, stir yolk mixture into flour mixture. Fold the egg whites into batter gently, until just combined. Do not over mix!

Fruit and nuts can be folded into batter just before cooking. Spoon batter onto griddle and brown on both sides. Finish in 350 degree oven until center is cooked.  It will take approximately 8 minutes.

Enjoy this lovely dish for breakfast or anytime!

A Bientot,

Posted: 6-1-2013

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Be sure to serve the pancakes withVermont maple syrup!

Click here to see my Shangri-La post for details about the weekend at which I was the guest curator >

 

Grey Line

GLUTEN-FREE SOUFFLE PANCAKES
from Twin Farms Resort of Barnard, Vermont

4 cups rice flour 
 3 tsp baking powder 
 2 Tbs granulated sugar 
 ½ Tbs salt 
 4 eggs, separated 
 1½ Tbs vanilla extract 
 ½ tsp almond extract 
 2 cups whole milk

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Fruit and nuts can be folded into batter just before cooking. Spoon batter onto griddle and brown on both sides. Finish in 350 degree oven until center is cooked.  It will take approximately 8 minutes.

Enjoy this lovely dish for breakfast or anytime!

A Bientot,

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Be sure to serve the pancakes withVermont maple syrup!

Click here to see my Shangri-La post for details about the weekend at which I was the guest curator >

 

Grey Line

GLUTEN-FREE SOUFFLE PANCAKES
from Twin Farms Resort of Barnard, Vermont

4 cups rice flour 
 3 tsp baking powder 
 2 Tbs granulated sugar 
 ½ Tbs salt 
 4 eggs, separated 
 1½ Tbs vanilla extract 
 ½ tsp almond extract 
 2 cups whole milk

Whisk together rice flour, baking powder, salt and sugar. Blend well. Do not sift.

Combine the yolks, vanilla, almond, and milk in mixing bowl. In a separate bowl, whip egg whites to firm peaks. While whites are whipping, stir yolk mixture into flour mixture. Fold the egg whites into batter gently, until just combined. Do not over mix!

Fruit and nuts can be folded into batter just before cooking. Spoon batter onto griddle and brown on both sides. Finish in 350 degree oven until center is cooked.  It will take approximately 8 minutes.

Enjoy this lovely dish for breakfast or anytime!

A Bientot,

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Be sure to serve the pancakes withVermont maple syrup!

Click here to see my Shangri-La post for details about the weekend at which I was the guest curator >

 

Grey Line

GLUTEN-FREE SOUFFLE PANCAKES
from Twin Farms Resort of Barnard, Vermont

4 cups rice flour 
 3 tsp baking powder 
 2 Tbs granulated sugar 
 ½ Tbs salt 
 4 eggs, separated 
 1½ Tbs vanilla extract 
 ½ tsp almond extract 
 2 cups whole milk

Whisk together rice flour, baking powder, salt and sugar. Blend well. Do not sift.

Combine the yolks, vanilla, almond, and milk in mixing bowl. In a separate bowl, whip egg whites to firm peaks. While whites are whipping, stir yolk mixture into flour mixture. Fold the egg whites into batter gently, until just combined. Do not over mix!

Fruit and nuts can be folded into batter just before cooking. Spoon batter onto griddle and brown on both sides. Finish in 350 degree oven until center is cooked.  It will take approximately 8 minutes.

Enjoy this lovely dish for breakfast or anytime!

A Bientot,

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4 Responses to “Twin Farms’ Gluten-Free Soufflé Pancake Recipe”

  1. Leni Corwin says:

    Bronwyn, do you happen to have the non-gluten-free recipe that they usually serve in the restaurant ?

  2. Bronwyn says:

    Leni, This is exactly the recipe they seerved when I was there. It was given to me by the staff when I asked for it. If there is another one, I don’t have it. Would love to know more….

    • Leni Corwin says:

      Thanks so much for getting back to me Bronwyn. Do you happen to know how many pancakes your recipe makes?

      Also, a friend just sent me the recipe for the non-gluten free recipe, but it does not indicate how many pancakes the recipe makes.

      Would you like a copy of the non-gluten-free recipe ?

      • Maria Paz says:

        Hi Leni,
        I had those pancakes in Twin Farms way back in 1998 and they were delicious.
        Can you share the non gluten free recipe.
        Many thanks!
        Maria

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