Gluten-free buttermilk pancakes

Method

• 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

• 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