These pancakes are GOOD! Really really good. Not only are they gluten free, but they are light, fluffy and perfectly laced with rich vanilla.
I would thoroughly recommend that you take the opportunity to whip up a batch...... With Pancake Day (Shrove Tuesday) coming up this week, you need no additional excuse to indulge in a pile......
Made with a base of buttermilk, these pancakes are soft, vanillary and perfectly spongy. Slightly sweet, they can be scoffed for breakfast, dessert, or just because......... Although perfect with fresh fruit and drizzled with a little Maple Syrup, if you want to really hit the dizzy heights of decadence, melt some chocolate together with milk for an amazing chocolate hit in the form of a drizzle of speedy, home-made chocolate sauce.
Whenever I make chocolate sauce, I always wonder why people buy the stuff? It is so incredibly quick to make and tastes way better than anything you buy in a bottle. Deep, dark and almost sinful, it contrasts beautifully with the vanilla in the pancakes and fruitiness of the berries.....
These pancakes (according to my pre-GF memory) are equally as good as any glutenous version and worth every ounce of effort it takes to make them. Actually they are pretty straight forward, but I haven't made the American-style pancakes for a very long time and it did take me a good few tries before I worked out how to get a reasonable shape and also to flip them without getting the top batter stuck on the spatula. The trick (as I eventually remembered), is to wait until the bubbles in the batter rise to the surface and pop, before trying to turn them.
It is equally important to let the batter stand for 5 to 10 minutes before cooking the pancakes...... The wonderful thing about baking powder is that it goes through two triggers to activation..... First when it gets wet and then when it gets hot...... Letting the batter stand allows your pancakes extra rise and fluffiness!
In testimony to their deliciousness, my daughter has managed to scoff at least five of these today (One batch of batter makes a lot of pancakes for a small family, but they keep for a little while in the fridge and freeze well, so zap them in the microwave when you are ready for another portion).
To be honest, these pancakes should absolutely not be reserved for Pancake Day alone....... they are way too moreish and I am absolutely certain that we will be having them again very soon in this house.....
I am sending a pile of pancakes to a few challenges this month :
Alphabakes with Caroline Makes and The More Than Occasional Baker which has the letter V for us to be inspired by this month. These pancakes are flavoured with the exotic richness of the Vanilla bean.
Family Foodies with Vanesther at Bangers & Mash and Lou at Eat Your Veg who are celebrating February with a Pancake Party
Cook, Blog, Share with Lucy at Supergolden Bakes
#FoodYearLinkup with My Recipe Book - Celebrating Shrove Tuesday
Tasty Tuesdays with Honest Mum - My first time joining in!
Recipe of the Week with A Mummy Too
Vanilla Buttermilk Pancakes (Makes 15 to 18 pancakes)
100g white rice flour
50g potato starch flour
30g sorghum flour
30g tapioca flour
30g soft light brown sugar
2 teaspoons GF baking powder
1 teaspoon bicarbonate of soda
½ teaspoon xanthan gum
pinch fine sea salt
2 large eggs
570 ml buttermilk (I used 2 x 284 ml pots)
55g unsalted butter - melted
1 teaspoon vanilla bean paste
115g dark chocolate - cut into pieces
60 ml milk
½ teaspoon vanilla extract
berries or other fruit to serve
- Weigh and mix together the flours, sugar, baking powder, bicarbonate of soda, xanthan gum and salt, making sure any lumps are completely broken down. Set aside.
- In a large bowl, beat together the eggs, buttermilk, melted butter and vanilla bean paste until light and airy.
- Add and beat in the flour mix until you have a smooth thick batter.
- Set aside and leave to stand for 5 to 10 minutes.
- Meanwhile place the chocolate and milk into a small glass bowl and gently heat in the microwave (medium setting for 20 second bursts, stirring between each) or place in a small non-stick pan over a low heat, stirring very frequently until fully melted and combined.
- Remove from the heat and stir in the vanilla extract.
- Heat a griddle or flat bottomed skillet until medium-hot and very lightly grease the base (I carefully wipe the base with a little vegetable oil on a piece of kitchen roll).
- Drop a spoonful of batter onto the pan and gently spread into a pancake shape about 10 cm/4 inches in diameter.
- When bubbles surface and pop at the top of the pancake, use a spatula to carefully turn it over and cook the other side. Both sides should be golden brown.
- Set aside in a pile (place in the oven on low heat to keep warm until ready to eat).
- Serve with fresh fruit and drizzled fresh chocolate sauce.
Gluten Free Alchemist © 2013-15 unless otherwise indicated