Dean's gluten-free pancake mix
It's day two of our gluten-free week for Free From February and it's also Shrove Tuesday, so what better opportunity for Dean Edwards to show us how to make gluten-free pancakes?
(Serves 4)
Ingredients:
170g gluten free self-raising flour½ tsp bicarbonate of soda45g golden caster sugar2 small eggs, beaten200ml buttermilk40g butter, melted plus extra butter for frying pancakes
Toppings to taste:
Fresh BlueberriesCubed Pancetta fried until goldenChocolate chips
Method:
In a large bowl sift in the flour, bicarbonate of soda, and sugar. Whisk together the eggs and buttermilk, add this to the dry ingredients and whisk together before mixing through the melted butter.
Heat a large non stick pan over a medium heat then add in a small knob of butter. Place four small ladles of the batter into the pan then leave to cook for around 2 minutes, at this point scatter in your preferred topping, blueberries, pancetta or chocolate chips. Flip them over and cook for a further couple of minutes.
Repeat until you have used up the batter. Keep the other pancakes in the oven to keep warm. Serve with maple syrup or honey and a spoonful of crème fraiche.