Gluten-free buttermilk pancakes
- 4
- A little work
A stack of pancakes served with fresh fruit is hard to beat for a special family breakfast
- 85g (3oz) rice flour
- 1 tsp xanthan gum
- 1 tbsp caster sugar
- 11⁄2 tsp gluten-free baking powder
- pinch of salt
- 150ml (5fl oz) buttermilk
- 4 tbsp milk
- 2 large eggs, separated
- a few drops of vanilla extract
- vegetable oil, for frying
- fresh berries, to serve
- maple syrup (optional), to serve
Method
-
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.
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Recipe from The Gluten-Free Cookbook, published by DK, £12.99, www.dk.com
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