Pancake senza glutine al latticello

Ingredienti

• 50 grams Unsalted butter
• 300 grams Gluten free all purpose flour
• 50 grams Sugar
• 1/4 teaspoon Salt
• 2 teaspoons Baking powder (Be sure to use gluten free baking powder as some brands may contain gluten.)
• 1.5 teaspoons Baking soda
• 1/4 teaspoon Xanthan gum (Omit if the flour blend already contains xanthan gum.)
• 450 grams Full fat Buttermilk
• 3 large Eggs (Room temperature)
• 1 teaspoon Vanilla extract

Preparazione

1. 1

   --- How to make gluten free buttermilk pancakes ---

2. 2

   Melt the butter and set aside to cool. I like to melt the butter in a small bowl in the microwave on short bursts.

3. 3

   In a large bowl mix flour, sugar, baking powder, baking soda, salt and xanthan gum.

4. 4

   Add buttermilk, eggs, vanilla extract, and melted butter into the dry ingredients and mix well until the batter is smooth and lump free.

5. 5

   Leave the mixture to rest for at least 15-30 minutes this will result in fluffier pancakes. Letting the pancake batter sit will allow the flour to absorb the wet ingredients.

6. 6

   The batter will be thick but still pourable. If the batter is too thick, add a little extra buttermilk.

7. 7

   Brush your non-stick pan with a little oil or butter and set to medium heat. Don't have the pan too hot as the pancakes will cook too fast and will look ready on the outside but won't be cooked on the inside.

8. 8

   Pour in the desired amount of pancake mix and cook for 2-3 minutes on each side. (I use a small ladle to measure out my pancake mixture.) They will form small bubbles on the top when the pancake is ready to be flipped.

9. 9

   They will be golden brown on each side when ready.

10. 10

    Serve with your favorite topping and syrup.