Name: Gluten-Free Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 150 g gluten-free flour blend with xanthan gum; 2 tsp baking powder; 1 tbsp caster sugar; ¼ tsp salt; 1 egg; 250 ml whole milk; 20 g butter, melted; 1 tsp butter, for the pan; 4 tbsp maple syrup, to serve

Gluten-Free Pancakes

Thick, fluffy pancakes from a gluten-free flour blend and baking powder, cooked in a pan for about 15 minutes.

25 min total Serves 4 servings Easy

Why Gluten-Free Pancakes Works

A Sunday morning dish for four, and a good test of a gluten-free flour blend. A blend with xanthan gum will make pancakes that rise properly; one without will give flat, crumbly rounds.

Baking powder does the lifting, so check that it is fresh. Whisk it into the flour, not into the wet mix. The batter should be thick enough to fall off a spoon in a slow ribbon. If it is runny, the pancakes will spread thin; if it is stiff, add milk a tablespoon at a time.

Cook over a medium heat, not a hot one. The outside sets before the middle has risen, and gluten-free batters burn easily because of the sugars in the blend. Wait until bubbles appear on the surface and the edges look dry, which takes around 2 minutes, then flip once. Do not press down on the pancake with the spatula.

Keep finished pancakes warm in a low oven under a clean cloth.

What Goes With It

Maple syrup
Berries
Crispy bacon
Yoghurt

How to Cook Gluten-Free Pancakes

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Whisk the flour, baking powder, sugar and salt in a bowl.
Beat the egg with the milk and melted butter and pour into the dry mix. Stir until just combined, leaving a few lumps.
Heat a non-stick pan over medium heat and grease lightly with butter.
Pour in 4 tablespoons of batter for each pancake. Cook for 2 minutes until bubbles form, then flip and cook for 1 minute more.
Keep warm while you cook the rest. Serve with the maple syrup.

Notes From the Method

Cook over medium heat to avoid burning.

Flip once and do not press the pancake down.

If the batter is stiff, loosen it with a splash of milk.

Storing and Reheating

Keeps for 2 days in the fridge. Reheat in a toaster.