At the end of April I was rather busy and unable to make any pancakes, but I did go to a great restaurant where I tried buttermilk pancakes for the first time. It was so tasty I had to make some of my own as soon as possible. As with a lot of my recipes I have taken inspiration from BBC GoodFood, but I have used gluten-free products and altered the toppings.
100g gluten-free plain flour
2 tsp gluten-free baking powder
½ tsp bicarbonate of soda
1 tbsp caster sugar
2 separated large eggs
one tub of buttermilk (around 280)
25g melted butter
In a bowl, sift the gluten-free plain flour, gluten-free baking powder, bicarbonate of soda and sugar. In a separate bowl whisk the egg whites until thick. In a third bowl, mix in the buttermilk and melted butter and whisk into the flour mix until smooth. Fold the egg white into the batter.
Place a slither of butter in a flat non-stick pan on low-medium heat, move the pan to spread the butter evenly. When the butter has melted, use a large dessert spoon and place one or two spoons of batter into the pan. There is no needs to spread the batter, it will disperse evenly when poured. It should take a few minutes to cook before needing to flip – look for small bubbles on the top side. Flip the pancake and cook for a further 3-5 minutes until you get a golden brown colour.
To serve, pile the pancakes up, add some tasty fruit – I added strawberries and blueberries with a drizzle of honey and a some fresh mint leaves. Easy peasy. Enjoy!