Apple and Cinnamon Pecan Gluten-Free Pancakes
Preparation Time: 10 minutes
Cooking Time: 20 minutes
1 ½ cups gluten-free self-raising flour, sifted (try Orgran Gluten Free Self Raising Flour -- 17.5 oz)
2 Tbsp caster sugar
1 ¼ cups buttermilk - this makes ALL the difference to making extra yummy pancakes(see note)
3 apples cored thinly sliced into circles - to create an extra pretty effect when baked
50g butter, at room temperature
2 tsp cinnamon sugar (see note)
2 Tbsp chopped pecans - I used maple flavoured pecans which I bought at the markets - for extra deliciousness!
And here’s how to make it ...
1. Combine gluten-free slef-raising flour and sugar together in a large bowl. Whisk buttermilk and eggs together and pour into a well in centre of dry ingredients. Whisk to form a smooth batter.
2. Heat a lightly greased frying pan on medium heat. Place 4-5 apple rings, overlapping, in centre of the pan. Pour over a quarter of a cup of batter and cook for 2 mins until bubbles start to appear on the surface and start popping. Turn and cook for another minute, until golden. Repeat with remaining batter and apples.
3. Meanwhile, mix together butter and cinnamon sugar until creamy. Add pecans and mix well. Serve pancakes topped with a dollop of pecan butter.
Notes: If you don’t have buttermilk, make a substitute! Mix 1 cup milk plus 2 tsp gluten-free baking powder together. Likewise for the cinnamon sugar – mix 1 tsp cinnamon to 1 tsp sugar.