Gluten-free American pancakes are a perfect start to the weekend, and definitely the children's favourite. Traditionally, they are served with maple syrup and bacon, a lovely combination, but we use fresh berries and honey instead.
Ingredients
- 200 g gluten-free all-purpose flour
- 3 dl milk
- 50 g butter
- 2 x eggs
- 1 tsp baking powder
- 1 tbsp sugar
- 1 tsp salt
- 4 tbsp maple syrup
Method
- Melt the butter and let it cool slightly before mixing it with milk and eggs. Whisk together.
- Mix together gluten-free flour, sugar, salt and baking powder. Pour in the eggs and the milk mixture little by little, stirring until you have a smooth batter.
- Leave the pancake batter to swell for 10-15 minutes. The batter should be slightly thicker than normal pancake batter. Remember that if the batter is too thin, add more flour, and if it is too thick, add more liquid.
- Melt 1 tablespoon of butter in the frying pan. Fry the pancakes on medium heat. When the cakes swell and bubble a little on the surface, you can turn them over.
- Let the pancakes cool off on a wire rack and serve with fresh berries and syrup!
