Perfect for a weekend brunch; especially since we've had some rain overnight and everything feels cooler and fresher this morning. Pancake batters benefit from an hour or so resting; I usually stir together the ingredients the night before [that is, in a previous life before power cuts - now I take no chances and make it on the morning it's going to be eaten] and leave them to stand in the fridge overnight; any unused mix will keep for a couple of days in the fridge.
Ingredients
1 cup gluten free brown rice & millet flour [if your mix does not include bicarbonate of soda or xanthan gum, you'll need to add them]
1/4 cup buckwheat flour
1 egg
2 cups buttermilk
1 tablespoon vanilla sugar
pinch of salt
Put the gluten free flours, salt and sugar in a large bowl and stir together.
In another bowl, whisk the egg and buttermilk together.
Make a well in the centre of the flour mix and whisk in the egg/buttermilk mix.
When ready to cook, heat a non-stick pan over a medium heat.
Drop quarter cups of the mix in the pan - don't overcrowd and put the lid on.
Leave for a couple of minutes, until the underside is golden.
Flip over and brown the second side
Enjoy with maple syrup, natural yoghurt and peaches
Sunday 03 February 2008
Buckwheat Pancakes, gluten free
