Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400°f. beat the butter and sugar together until light. add the eggs and beat; then beat in vanilla. sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth. pour into a deep dish pie shell and bake at 400f for 10 minutes, reduce heat to 350f and bake for 50-60 additional minutes. pie should turn a nice golden brown and a knife inserted should come out clean. i think it is absolutely best when it is just still warm. (not too hot, or it will be like napalm.).

Target recipe: put the wet and dry ingredients into separate bowls and whisk each. just a gentle mixing of each. add roughly half of the dry mix into the wet and whisk smooth, not too long. add the remainder of the dry mix and barely whisk together. make sure all of the flour is mixed inches you don't want to beat this too much as it strengthens the gluten in the flour and makes the pancakes tougher. the batter should not be runny. in fact, it should be fairly thick. if possible, let the batter rest for a few minutes to allow the baking soda and baking powder to perform their magic. this will make for airier pancakes.