• 85g Rice flour
  • 1tsp Xanthan gum
  • 1tbsp Caster sugar
  • 1 ½tsp gluten free baking powder
  • A pinch of salt
  • 150ml Buttermilk
  • 4tbsp Milk
  • 2 Eggs, separated
  • A few drops of vanilla extract
  • Vegetable oil, for frying
  • Berries, to serve
  • Maple syrup (optional), to serve


  • STEP 1

    Sift the flour, xanthan, sugar, baking powder and salt together into a bowl. Add the buttermilk, milk, egg yolks and vanilla, and beat well.

  • STEP 2

    In a clean bowl, whisk the egg whites with an electric whisk until they are stiff. Stir a good spoonful of egg white into the batter mix to loosen it, then gently fold in the remainder.

  • 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 (31⁄4in) wide.

  • STEP 5

    Cook them over a low heat for about 2–3 minutes until the base is golden, then flip them over and cook for a further 2 minutes.

  • STEP 6

    Once cooked, wrap the pancakes 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 if preferred a light drizzle of maple syrup

  • Cooking the pancakes slowly on a low heat ensures that they cook in the middle.

Recipe from The Gluten-Free Cookbook, published by DK, £12.99,