These sweet pancakes are super-easy to make and will be loved by everyone, not just your gluten-free guests. The combination of the nuttiness of the buckwheat, the tartness of the apple and the mellow sweetness of maple syrup is a winner!
150 g/1 cup plus 2 tablespoons gluten-free plain/all-purpose ﬂour
100 g/3⁄4 cup buckwheat ﬂour
1 tablespoon caster/granulated sugar
1 teaspoon gluten-free baking powder
Pinch of salt
220 ml/scant 1 cup whole milk
1⁄2 teaspoon vanilla extract
Butter, for frying
1 Granny Smith apple, cored, peeled and sliced into rings
Maple syrup, yogurt, vanilla powder and blackberries, to serve
Put the ﬂours, sugar, baking powder and salt in a large mixing bowl and make a well in the centre. Crack the egg into the middle and pour in a quarter of the milk. Use a whisk to combine the mixture thoroughly. Once you have a paste, mix in another quarter of the milk and, when all the lumps are gone, mix in the remaining milk and the vanilla extract. Leave to rest for 20 minutes. Stir again before cooking.
Heat a small, non-stick frying pan/skillet and add a knob/pat of butter. When the butter starts to foam, ladle some pancake batter into the centre of the pan forming a circle, then place an apple ring in the centre.
Cook for a few minutes until golden brown on the bottom and bubbles are bursting on the surface of the pancake, then turn over and cook until golden on the other side. Keep the pancakes warm while you cook the remaining batter in the same way, stirring the mixture between pancakes and adding more butter for frying, as necessary.
Serve with maple syrup, yogurt, vanilla powder and blackberries.
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