These light and fluffy gluten-free Scotch pancakes are a sumptuous breakfast treat, especially when topped with your favourite yoghurt and fresh fruit.
Gluten-free Scotch pancakes
Makes 9 Scotch pancakes
GF V
Ingredients
- 110g Schär Mix It! Universal
- 25g caster sugar
- 1 large egg
- ½ tsp vanilla extract
- 75g natural yoghurt
- 50ml milk
- 3 tsp vegetable oil
To serve:
- Golden or maple syrup
- Berries
Method
- Place the Schär Mix It! Universal in a bowl and stir in the sugar.
- Add the egg, vanilla extract and yoghurt and whisk together with a fork. Add the milk and beat to make a smooth batter.
- Heat a large heavy-based frying pan or griddle, add some of the oil and then drop tablespoons of the batter into the pan, allowing a little room for them to spread.
- Cook over a medium heat until bubbles appear; this takes about 2 minutes. Then flip the pancake over with a slice or palette knife and cook the other side until it is golden brown.
- Place some greaseproof paper on a cooling rack and place the pancake on top of this. Cover with another piece of greaseproof paper and repeat with each new pancake to avoid them sticking together.
- Cook all the batter and if necessary add more oil to the pan.
- Serve the pancakes drizzled with golden or maple syrup and a few berries. Or just serve buttered.
