Blueberry buttermilk pancakes gluten free- Episode 3.2

I love pancakes on a Sunday morning for brunch. It is one of the sad things being coeliac, that despite gluten free buttermilk pancakes being so easy to make, very few cafes sell them. I often watch longingly as Myles enjoys them - although he never puts enough maple syrup on them for my liking.
This recipe is easy to make up the night before and in the morning add the beaten egg whites and cook. To be honest, I'm never that organised :)

The secret ingredient to getting those light fluffy pancakes is buttermilk. Traditionally, buttermilk was referred to as the liquid left over from churning cream into butter. Buttermilk is thicker than normal milk as the lactose contained in the milk ferments. This also gives it a slightly acidic taste and decreases the pH. The lactic acid, then reacts with the bicarb soda to produce carbon dioxide - making the pancakes light and fluffy, even when using gluten free flours. Trust me - the family won't be able to pick that these are gluten free!

*NB: If you don't have access to buttermilk, just add the juice of half a lemon to the regular milk. It starts the fermenting process, and will give you a similar effect to that of the buttermilk.

For all the tips on making this delicious dish watch my video in the link.

Blueberry buttermilk pancakes
Makes 10-12.
3 eggs
2 cups buttermilk *(see note above)
60 g butter, melted
300 g gluten free plain flour
1 tsp salt
1 tsp bicarb soda

1 punnet blueberries
Additional butter for frying

Separate the eggs. In a medium sized bowl, beat egg yolks well. Whisk in buttermilk and melted butter. Sift in flour, salt and bicarb soda. Gently fold in the dry ingredients.

In a separate bowl whisk egg whites until soft peaks are achieved. Fold into the prepared batter. (It will be lumpy - don't over beat)

Lightly grease a heavy-based frypan. Ladle in 1/4 cup of batter. Cook until bubbles appear on the top (a little like a crumpet). Sprinkle with a few blueberries, then gently flip. Cook on the second side for 2-3 minutes. Keep cooked pancakes warm until all are cooked.

Serve with real maple syrup and natural yoghurt.

Updated April 2023