Here's a little something for your weekend breakfasts and brunches. If you're anything like me, and turn into a 5 year old on Saturday mornings wishing to be awoken by the smell of pancakes on the griddle, then you'll appreciate the fastest gluten-free pancake recipe I've yet to come up with. This is immediately satisfying and won't take you the whole morning to make.
Serves 2- double or triple the recipe as needed.
In this order whisk together:
1 egg-preferably free range organic
1/3 cup milk
1 tablespoon neutral-flavour oil (canola/sunflower/safflower)
1/4 cup buckwheat flour, sifted
1/4 cup corn starch
2 teaspoons baking powder
Be sure to add the baking powder right at the end as it works best if not beaten too much. Bring a pan to medium heat and in it melt equal quantities of butter and oil. Wait until a little water flecked on the pan makes a sizzling sound, then add your batter.
Serve with whichever toppings you most enjoy- I recommend butter or yoghurt with some fresh fruit and several different syrups. Saskatoon berry or boysenberry syrup is incredibly good, and then of course, there's always the trusty maple.