Gluten-free buttermilk pancakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 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 eggs, separated
- a few drops of vanilla extract
- vegetable oil, for frying
- berries, to serve
- maple syrup, to 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.