Gluten-free buttermilk pancakes

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

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.

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.

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.

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.

Once cooked, wrap the pancakes in a clean tea towel to keep them warm

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