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Gluten-free buttermilk pancakes
- Jessica Gibb
Published: January 31, 2024 at 11:33 AM
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Serves 4
Easy
Prep: 5 mins
Cook: 15 mins
No need to miss out on pancakes if you don't eat gluten: tuck into these deliciously special US-style buttermilk pancakes
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Using buttermilk adds a deliciously tangy flavour and a lovely lightness to the pancakes – but you can substitute with whole milk if you like.
Ingredients
-
85g rice flour
-
1 tsp xanthan gum
-
1 tbsp caster sugar
-
1 ½ tsp gluten-free baking powder
-
a pinch of salt
-
150ml buttermilk
-
4 tbsp milk
-
2 eggs
separated
-
a few drops of vanilla extract
-
vegetable oil
for frying
-
berries
to serve
-
maple syrup
to serve
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Method
-
step 1
Sift the rice flour, xanthan gum, sugar, baking powder and salt together into a bowl. Add the buttermilk, milk, egg yolks and vanilla. Beat well.
-
step 2
In a clean bowl, whisk the egg whites with an electric whisk until they are stiff. Stir a spoonful of egg white into the batter mix to loosen it, then gently fold in the remainder of the egg white.
-
step 3
Heat a large, heavy frying pan over a medium-high heat, add a few drops of oil, and wipe it around the pan with a piece of kitchen paper.
-
step 4
Drop 4 separate heaped dessertspoons of batter into the hot pan to make 4 pancakes, leaving plenty of space between them. They should spread to be about 8cm in diameter.
-
step 5
Cook the pancakes over a low heat for 2 to 3 minutes until the base is golden, then flip them over and cook for a further 2 minutes.
-
step 6
Once cooked, transfer the pancakes to a place and wrap in a clean tea towel to keep them warm.
-
step 7
Repeat to make 8 pancakes in total. Serve warm, with a handful of fresh berries scattered on top and a light drizzle of maple syrup.
Authors
Jessica Gibb
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