Gluten-free buttermilk pancakes
No need to miss out on pancakes if you don't eat gluten: tuck into these deliciously special US-style buttermilk pancakes
- 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 eggsseparated
- a few drops of vanilla extract
- vegetable oilfor frying
- berriesto serve
- maple syrupto serve
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.