less than 30 mins
10 to 30 mins
Makes 14-15 x 7cm/3in pancakes
175ml/6fl oz buttermilk
1 egg, preferably free-range
15g/½oz butter, melted
50g/2oz tapioca flour
25g/1oz fine cornmeal
good pinch of salt
1 tsp bicarbonate of soda
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 until the ingredients are just moistened – don’t worry about lumps.
Heat a heavy iron or non-stick pan until medium-hot. Grease with a little clarified butter. Spoon a generous tablespoon of batter onto 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.
If you can’t find tapioca flour or cornmeal (polenta), you could try making the American buttermilk pancakes with a ready mixed gluten-free plain flour mix – you’ll just have to keep an eye on the consistency to make sure it is just moistened.
Support Design & Fashion Magazine