Gluten-free buttermilk pancakes
- Preparation and cooking time
- A little work
- Serves 4
- 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