Buttermilk Pancakes by chef Finn Ní Fhaolain
- Serves:
2
Ingredients
- 1 cup GF self-rising flour
- 1/2 tsp baking soda
- 1 cup buttermilk – don’t forget to shake it up!
- 1 medium free-range egg
- 2 tbsp butter
- 1 tsp cinnamon – optional
- 1 ripe banana or 1/2 cup blueberries (optional)
Method
- Add all ingredients to a large bowl or pouring jug and blend. If you’re not using the banana, you can also just do this with a whisk or fork
- Put a pan on a medium-high heat and once hot, melt the butter. Add the butter to the pancake and mix and stir. Ensure enough butter remains to evenly coat the pan.
- I find my pan usually fits about 3 little pancakes – they’ll be the puffy, stackable American-style ones!
- They should take about 30 seconds or so either side until golden brown and you can keep a plate warm in the oven for pancakes while you use up all the batter.
- These pancakes last well and sometimes you can just pop them in the toaster the next day too!
Nutritional Breakdown
(Per Serving)
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All recipes developed by the Coeliac Society are nutritionally checked by our in-house team of dietitians and chefs. Please note all nutritional information is per 1 serving. Please refer to recipe overview for number of servings in recipes.
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