This gorgeous gluten free pancake recipe is perfect served with a drizzle of syrup and some fresh fruit.
Makes 8-10 small pancakes
Suitable for gluten free
55g Gluten free plain white flour
A pinch of salt
Small sprinkle of cinnamon
Some rapeseed oil for frying
Firstly, add the polenta, white flour, cornflour and salt into a large bowl and make a small well in the middle.
Add the eggs, milk and a small dash of cinnamon and whisk until a smooth batter is formed. You may need to add a drop more milk depending on consistency of the batter. (It should be quite thick so that the pancakes hold their shape in the pan!)
Heat some rapeseed oil in a pan until hot, and then slowly add the batter until a small, round pancake is formed.
You should see small bubbles on top when the first side is cooked, flip the pancake and cook on the second side until golden.
Repeat this method for the remaining pancakes and then serve immediately with your chosen toppings! We’ve opted for strawberries and maple syrup!
Like this? Why not try out Savoury American Style Pancakes recipe!