This recipe uses Jack Berry ™ Gluten Free Plain White Flour from the Gluten-Free range. This flour is a great versatile product that is both additive and preservative-free. This recipe is very simple and will deliver delicious tasting fluffy pancakes which are a great breakfast treat or decorated with syrups, fruits and/or ice cream to make a stunning dessert.
230 – 250g Gluten Free Plain White Flour *
1 ½ tsps baking powder
1 ½ tsps icing sugar
50g melted butter
oil for frying
Makes approx 10 x 4 inch American style pancakes
In a large bowl sift together the flour, baking powder and icing sugar.
Make a well in the middle of the dry ingredients and pour the milk and beaten eggs and whisk until fully combined. Then add the melted butter to the mixture and beat until it forms a smooth batter.
Heat a non stick pan or griddle to a medium to high heat and pour a generous scoop of the batter in to the pan. Wait until bubbles start for form and flip the pancake on to the other side and when it is golden brown remove from the pan.
Serve the pancakes with a selection of berries and/or fruits together with a drizzle of maple syrup.
* Gluten free flour mixes vary in consistency therefore this recipe calls for 230 – 250g of flour. Gluten Free flour tends to be dryer than conventional flour and absorbs more liquid, therefore, mix slowly and adjust the liquid until a smooth batter is formed.