Fluffy Gluten-Free American Buttermilk Pancakes

Looking for the perfect gluten-free breakfast? These fluffy buttermilk pancakes are the real deal! Top them off with crispy bacon and a drizzle of maple syrup for a brunch that’s pure comfort food bliss.

Ingredients:

• 175ml/6fl oz buttermilk
• 1 free-range egg
• 15g/½oz butter, melted
• 55g/2oz tapioca flour
• 25g/1oz fine cornmeal
• Good pinch of salt
• 1 tsp bicarbonate of soda
• Clarified butter, for cooking

To Serve:

• Butter
• Crispy bacon
• Maple syrup

Method:

1. In a large bowl, mix the buttermilk, egg, and melted butter until smooth.
2. Sift together tapioca flour, cornmeal, salt, and bicarbonate of soda. Gently stir into the buttermilk mixture until just moistened (lumps are okay!).
3. Heat a non-stick frying pan over medium heat and grease with clarified butter. Spoon in a generous tablespoon of batter and spread it out.
4. Cook until bubbles form and break on the surface, then flip. Cook until golden and keep warm.
5. Repeat with the remaining batter. Stack three pancakes per plate, spread with butter, and serve with crispy bacon and a drizzle of maple syrup.

Tip: These pancakes are so fluffy and light, you’ll forget they’re gluten-free! Perfect for brunch or even a cozy ‘brinner’ night.