Gluten-free American Buttermilk Pancakes
These delightful pancakes are light and fluffy, with a hint of tanginess from the buttermilk and a slight crunch from the cornmeal. Topped with crispy bacon and sweet maple syrup, they make for a comforting and indulgent breakfast treat. Perfect for a lazy weekend morning or a special brunch with loved ones.
— Constant Cookbook
Ingredients
- 175ml/6fl oz buttermilk
- 1 egg
- 15g/½oz butter
- 50g/2oz tapioca
- 25g/1oz fine cornmeal
- good pinch of salt
- 1 tsp bicarbonate of soda
- clarified butter
- butter
- crispy bacon
- maple syrup
Instructions
- Mix the buttermilk, egg and melted butter in a large bowl until smooth and blended. Sift together the tapioca flour, fine cornmeal, salt and bicarbonate of soda then gently stir into the buttermilk mixture until the ingredients are just moistened - don't worry about lumps.
- Heat a heavy iron or non-stick frying pan until mediumâhot. Grease with a little clarified butter. Spoon a generous tablespoon of batter into the pan and spread with the back of the spoon.
- Cook until the bubbles rise and break on the top of the pancake, then flip over gently. Cook until pale golden. Remove and keep warm. Continue until all the batter has been used.
- Spread each pancake with butter and serve a stack of three per person with crispy bacon and maple syrup.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 14-15 x 7cm/3in pancakes
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