Excellent! It really does have a consistency and taste comparable to wheat flour pancakes. Much to the dismay of my long suffering family, I've tried many gluten free pancake recipes and store bought mixes...all of which have been disappointing. I made a few changes to adapt to the fact that I couldn't buy dry powdered buttermilk, only dry powdered whole milk. Since I substituted regular milk powder I also added 2 T (heaped) sour cream. I also added 1/3 C additional water as the batter seemed a bit too thick. Instead of xanthan gum I used 4T of gluten substitute. I have found that the gluten substitute replicates the texture of normal wheat flour much better than xanthan gum. Generally you use 2T/20 grams of gluten sub for every 1C/+-100 grams of gluten free flour mix. I also added a can of rinsed blueberries which made them extra tasty! I had extra batter left over which I used the next morning with the same great results. Thank you Joe for this great recipe (my family thanks you even more)!
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Excellent! It really does have a consistency and taste comparable to wheat flour pancakes. ...