Gluten Free Fluffy Japanese Pancakes グルテンフリー厚焼きホットケーキ

Ingredients

• 1 cup 140g gluten free flour
• 1/2 tsp baking powder
• 1/4 cup sugar ( or 50g)
• 2 medium sized eggs (80g all together)
• 3/4 cup Butter milk (to make up 1 cup with the egg)
• 1/2 tsp vanilla extract
• 1 tbsp Japanese mayonnaise
• Butter (maple syrup, ice-cream, etc. for toppings)

Instructions

1. 1

   Sift all the dry ingredients together in a bowl and combine.

2. 2

   In another bowl (or jug) add the egg, butter milk, vanilla extract and mayonnaise, whisk a little to combine.(Ignore the mayo smell, it will disappear after it's cooked).

3. 3

   Make a well in the centre of the dry ingredients and pour the liquid mixture in.

4. 4

   Mix together mix well to combine.

5. 5

   Place three homemade pancake forms (instructions in the blog post) onto a frying pan over low heat and pour 1/3 of the mixture into each form.

6. 6

   Place a lid on the frying pan and leave it for 20 minutes.

7. 7

   Once the pancakes have little bubbles and the edge is slightly cooked, flip them over with your hands (wear gloves to handle them because they will be hot).

8. 8

   Place the lid over the top again and cook for another 20 minutes on the other side.

9. 9

   Remove the pancakes from the heat, remove the staples from the forms and take the pancakes out of the form.

10. 10

    Serve the pancakes with your favourite toppings (e.g butter, syrup, ice-cream, etc.).