These tender, fluffy hotcakes are so delicious I serve them to friends, regardless of whether they’re gluten intolerant or not.
Serves: Makes 10-12
INGREDIENTS
1 cup brown rice flour
½ cup ground almonds (almond meal)
1 tablespoon cornflour
2 teaspoons baking powder
½ cup caster sugar
½ teaspoon sea salt
1 cup buttermilk
2 large eggs, size 7
1 tablespoon rice bran oil
finely grated zest 1 large lemon
1 teaspoon vanilla extract
1 punnet blueberries
butter or vegetable oil for cooking
To serve
pure maple syrup
Blueberry Topping (optional; see recipe below)
sour cream or yoghurt (optional)
METHOD
Preheat the oven to 100°C and place a cake cooling rack inside.
Whisk the rice flour, almonds, cornflour, baking powder, caster sugar and salt together in a large bowl.
In a separate bowl, whisk the buttermilk, eggs, oil, lemon zest and vanilla together. Pour the wet ingredients into the dry ingredients and stir together until just combined then mix through the blueberries.
Heat a large sauté pan over a medium heat and rub with a little butter or oil.
Ladle in ¼ cups of the batter, gently spreading them out a little and leaving space between each one so you can easily turn them over. I can fit 4 in my large pan. Cook for 3 minutes until they’re golden on the bottom, have started to puff up and beginning to set on top. Turn down the heat if they’re browning too fast. Gently turn over and cook for another 1½-2 minutes then transfer to the rack in the oven. The hotcakes are very tender so take care when turning. Wipe out the pan and re-butter between batches.
To serve: Stack the pancakes on plates and drizzle with maple syrup. If making, serve with the Blueberry Topping and a dollop of sour cream or yoghurt.
Blueberry Topping (gf)
¼ cup seedless dark berry jam
2 tablespoons water
1 punnet blueberries
Heat the jam and water together in a bowl in the microwave or in a small pan on the stovetop until bubbling. Stir until smooth then add the berries and turn to coat. Cool.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.