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Whip up these café-style pancakes for a lazy weekend breakfast – best enjoyed in your fluffiest dressing gown!

Ingredients

  • 150g Gluten free plain flour
  • 100g Buckwheat flour
  • 1tbsp Caster sugar
  • 1tsp Gluten-free baking powder
  • Pinch of salt
  • 1 Egg
  • 220ml Milk
  • ½tsp Vanilla paste
  • Butter for frying
  • 1 Granny Smith apple cored, peeled and sliced into circles

To serve

  • Maple syrup
  • Yogurt
  • Berries

Method

  • STEP 1

    Put the flours, sugar, baking powder and salt in a bowl and make a well in the centre. Crack the egg in the middle and pour in ¼ of the milk. Use a whisk to combine the mixture thoroughly. Once you have a paste, mix in another ¼ of the milk and, when all the lumps are gone, mix in the remaining milk and the vanilla paste. Leave to rest for 20 minutes. Stir again before cooking.

  • STEP 2

    Heat a small non-stick frying pan and add a knob of butter. When the butter starts to foam, ladle the pancake mixture into the centre of the pan forming a circle, then place an apple ring in the centre. Cook for a few minutes until golden brown on the bottom and the bubbles are bursting on the surface of the pancake, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.

  • STEP 3

    Serve immediately with maple syrup, yogurt and berries of your choice.

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