Gluten-free buttermilk pancakes

Gluten-free buttermilk pancakes

Prep time: 20 - 30 mins 

Cook Time: 10 - 30 mins 

Total Time: 30 mins - 1 hour

Ingredients: 

• 175ml  buttermilk

• 1 free-range egg

• 15g  butter, melted

• 55g  tapioca flour

• 25g fine cornmeal

• good pinch of salt

• 1 tsp bicarbonate of soda

• clarified butter, for cooking

Method: 

Make batter

1. Whisk buttermilk, egg, and melted butter until smooth.

2. Sift tapioca flour, cornmeal, salt, and baking soda.

3. Stir into the buttermilk mix until just combined (a few lumps are fine).

Cook pancakes

1. Heat a frying pan over medium heat and grease lightly.

2. Drop in a heaped tablespoon of batter, spreading slightly.

3. Cook until bubbles form and pop, then flip and cook until golden.

Serve

1. Stack 3 pancakes per person.

2. Add butter, crispy bacon, and maple syrup.