Delicious, fluffy pancakes make the perfect, indulgent Sunday breakfast. The addition of buttermilk is something I can’t do without, having discovered the flavour they impart to my pancakes and waffles, there’s no going back!
Pancakes are great for breakfast, but also make a fabulous dinner option too.
Servings: 4 people
- 1 ¾ cups Bob’s Red Mill 1-to-1 Baking Flour
- 2 Tbsp turbinado sugar
- 2 tsp baking powder
- ½ tsp baking soda (bicarbonate of soda)
- ½ tsp fine sea salt
- ½ tsp xanthan gum
- 2 large eggs at room temperature
- 2 Tbsp vegetable oil or melted unsalted butter
- 1 ¾ cups buttermilk at room temperature
- 1 ½ tsp vanilla extract
In a medium bowl, add the flour, sugar, baking powder, bicarbonate of soda, salt and xanthan gum. Use a wire whisk to mix together until well blended. Make a well in the centre and set aside.
In another bowl, lightly beat the eggs then gradually add in the oil or melted butter until evenly combined. Next, whisk in the buttermilk until blended. Lastly stir in the vanilla extract.
Pour the liquid mixture into the well created in the dry mixture. Stir with a wooden spoon until just combined, being careful not to over mix. There may be a few small lumps, do not worry about this.
Place a flat griddle or large nonstick frying pan over medium heat, and grease with nonstick cooking spray or unsalted butter. Once the pan is not, pour on about a third of a cup of the pancake mixture. Cook until the pancakes rise and bubbles start to appear at the surface, about 3 to 4 minutes. The pancakes are ready to be flipped when they can be removed easily – this indicates that the underside is golden brown and cooked. Turn over and cook the other side for another 1½ to 2 minutes. Adjust the heat as necessary to prevent overbrowning. Keep the cooked pancakes warm in the oven while you finish cooking the rest.
Serve hot with your favourite maple syrup, honey or fruit topping if desired. These pancakes are also delicious eaten on their own with a sliver of butter.
Adapted from Gluten Free Breakfast, Brunch & Beyond by Linda Amendt.