Name: Gluten-free pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 20
Ingredients: 600ml carton buttermilk; 2 cage free eggs, lightly beaten; 75g unsalted butter, melted and cooled; 2 tsps vanilla extract; 2 cups gluten-free self-raising flour; 1 tsp gluten-free baking powder; ¼ cup caster sugar; Cooking oil spray; Sliced strawberries and maple syrup, to serve

Gluten-free pancakes

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Serves 20

Prep

15M

Cook

20M

Total

35M

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Pancakes are best served as soon as they are cooked.

Ingredients

600ml carton buttermilk

2 cage free eggs, lightly beaten

75g unsalted butter, melted and cooled

2 tsps vanilla extract

2 cups gluten-free self-raising flour

1 tsp gluten-free baking powder

¼ cup caster sugar

Cooking oil spray

Sliced strawberries and maple syrup, to serve

Method

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

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

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

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.

Serve pancakes with strawberries. Drizzle with maple syrup.

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Ingredients

Method

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