*Omit if your blend already contains xanthan gum or guar gum.
NOTES ON THE RECIPE:
Let the batter sit - That five extra minutes of your batter sitting will do your pancakes good. It gives the flour a little extra time to absorb some moisture, making your batter a little thicker and ensuring that your pancakes don't spread thin on the skillet.
Butter is better - Unless you are dairy free, I would suggest using melted butter in the batter. It yields a richer flavor and helps the pancakes turn that golden brown. I would also rub the skillet with butter in between frying up your batches of pancakes. It makes the outsides nice a crispy.
Less is more with xanthan gum - Although the recipe is written to include using a gluten free all-purpose blend, I do feel many of these blends have too much xanthan gum with creates more of a chew. If you have individual flours on hand, I do recommend using my flour blend with only the directed amount of xanthan gum. Otherwise, an all-purpose blend without xanthan gum is best. Then you can add the indicated amount.
Store separately - When storing these pancakes, it is best to wrap them individually. Gluten free products tend to break down and stick together when stored together in the fridge or freezer. Just throw some plastic wrap or wax paper in between pancakes.