Best Pancakes Ever

Last night I made the best pancakes. I have been on a gluten-free diet for about five years. My wonderful Grandma June makes most of my baked goods, but I have become a bit of a gluten-free pancake master over the years. It's pretty much the only thing I make with flour. Our meal last night consisted of Buttercup squash pancakes, toasted walnuts, a shredded apple salad, real maple syrup, and wonderfully tart goat's milk yogurt. They were the fluffiest I've ever made, a feat without gluten if I do say so myself. Mmmmm.
Here are some pancake rules I have learned over the years:

1. Measure everything with ACTUAL measuring cups and spoons.
2. Use a fairly hot cast iron skillet, adding a dab of butter before each scoop of batter.
3. Keep pancakes uncovered in a warm oven (on a pottery plate is my favorite) as you wait for the whole batch to be made.
4. Use fresh baking powder. I only buy the little containers. It's just not an ingredient to buy in bulk.
5. Be careful about substitutions.


Gluten Free Squash Pancakes
2 cups Bob's Red Mill GF Flour
2 Tablespoons turbinado sugar
2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon salt
4 eggs
1 cup milk (I use goat's)
1 cup baked buttercup squash
4 tablespoons olive oil
butter

Whisk dry ingredients together. Whisk wet ingredients together, starting with the eggs. Stir all of them together until mixed. Add a dab of butter to a hot cast iron skillet, pour 1/2 cup of batter into pan. When bubbles start to come to the surface around the edge of the cake, flip it. It will be done in another moment or two, not too long. Stack into the oven on a warm plate. Serve with toasted walnuts, apples (shredded), yogurt and syrup. Peter added more butter. This recipe made a lot of huge pancakes, but we ate them all. We will never be waifs.