Food

Gluten-free pancakes

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Pancakes are best served as soon as they are cooked.

Ingredients

Method

1.

Whisk milk, eggs, butter and vanilla in a large jug until combined.

2.

Sift flour and baking powder into a large bowl. Stir in sugar. Make a well in centre. Whisk in egg mixture until smooth. 

3.

Heat a large, non-stick electric frying pan on a medium to high heat. Spray with cooking oil.

4.

Pour ¼ cup batter into pan. Spread to 10cm in diameter. Repeat to make four pancakes. Cook for about 2 minutes, or until bubbles begin to appear on surface. Turn. Cook for a further 2 minutes, or until browned. Remove. Cover to keep warm. Repeat with remaining batter to make 20 pancakes. 

5.

Serve pancakes with strawberries. Drizzle with maple syrup.

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