The title might be a bold statement but I challenge you to make them and then get back to me. It is no secret I love pancakes, all varieties, goodness knows there are enough pancake recipes on this blog; however, when it comes to plain old pancakes to dress up as you please, that are light and fluffy but not too thin, these are your babies. Whether you eat gluten or not, this recipe is a winner.
If you like you could sub the gluten free for normal flour and the almond milk for any milk of your choice.
Ingredients: (8-10 medium pancakes, to serve 2)
- 1/3 cup of buckwheat flour
- 2/3 cup of gluten free self raising flour (or gluten free flour plus 0.5 tsp of baking powder and 0.25 tsp of baking soda)
- 2 tsp of golden caster sugar
- 0.75 cup of buttermilk
- 1 heaped tbsp of melted butter
- 1 large egg
- 0.25-0.5 (or more) cups of almond milk (unsweetened)
- Oil for frying
- In a mixing bowl add the dry ingredients and whisk them together.
- Whisk in the buttermilk, melted butter and egg, along with 0.25 cup of almond milk. Keep adding almond milk until you have a pancake dropping consistency or very slightly runnier (but not crepe runny, you don’t want your mixture to spread too much). Whisk until you have no lumps.
- Heat your frying pan on a high heat with a little oil. Once hot, reduce the heat to medium-high and add approximately 1/3 of a cup of batter to the pan (I use a serving spoon to spoon the batter onto the pan as it gives the right amount of batter for the size I want).
- Allow the batter to spread out naturally and begin to cook. Once the very edges have cooked and you have bubbles popping all over the pancake use a spatula to flip the pancake over and quickly cook the other side. I like to keep mine in a stack in a over preheated at about 80°C.
- Repeat until you have cooked all the pancake batter.
- Drizzle in maple syrup and serve with bacon; optional but highly recommended.