Ah, rice flour. Since having to eat gluten free, this is the flour I seem to use the most of! We’ve used it in the past to great effect with coatings and baking, so now was the turn of the blueberry pancake.. I’m happy to report these came out ever so well, light, fluffy, tasty and they soak up syrup nicely…
The method is just the same as for traditional pancakes, with just a bit of tweaking of ingredients.
Makes 6×4 inch pancakes
200ml soya milk
Juice of half a lemon
1 tablespoon syrup
Grated rind from a lemon
100g rice flour
20g tapioca flour
teaspoon baking powder
Quarter teaspoon xanthan gum
Start by adding the lemon juice and syrup to the soya milk, this will thicken it and provide a slightly sour flavour.
In a mixing bowl add all the other ingredients, except the blueberries, and whisk together to incorporate.
Add the soya milk mixture to the four mixture and whisk again to leave you with a thick batter.
Heat a, lightly oiled, frying pan on a medium heat.
Pour about 2 tablespoons of mixture into the pan and drop a few blueberries onto the batter.
Repeat for the rest of the batter.
Serve with more blueberries, syrup and anything else you fancy!