Experimental Wednesdays: Gluten Free Buttermilk Pancakes


1 1/4 Cups of Gluten Free Self Raising Flour *

1 egg, lightly whisked

375 millilitres of buttermilk

1 tablespoon of melted butter


Can I be really honest? I threw everything in and, with a fork, just blended the ingredients until they became smooth. You may need to add a little extra milk if the flour is too thirsty. Just add enough extra milk so the batter resembles the consistency of whipped cream.

IMG_2247This recipe is good for large pancakes or for small pikelets. When you drop spoonfuls into a fry-pan ensure the heat is on medium. Do not turn the pancakes until bubbles form and stay open. Serve with jam and cream, maple syrup or your choice of topping. Fluffy, light and delicious. Boys give 8 – 9 1/2 out of 10.

* Gluten Free flour is a bit more absorbent or dry than wheat flour. So just tweak the wet and dry ingredients until you achieve the consistency of whipped cream.


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