04th Mar 2019
These are quick to make and will be enjoyed 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.
Gluten-Free Apple Pancakes
150g gluten-free plain flour
100g buckwheat flour
1 tbsp caster sugar
1 tsp gluten-free baking powder
pinch of salt
220ml whole milk
½ tsp vanilla extract
butter, for frying
1 Granny Smith apple, cored, peeled and sliced into rings
maple syrup, yoghurt, 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 and add a knob 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, yoghurt, vanilla powder and blackberries.
Extracted from Modern Pancakes (Ryland Peters & Small, €12.95). Photography © Ryland Peters & Small.
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