Happy Easter everyone! I hope you had a lovely day with your loved ones, virtually or in person (if you live together). This is such as a strange time right now and I really missed my family this Easter.
Simon and I stumbled upon this recipe by chance when we had some leftover buttermilk from our fried chicken. Recipe coming this week I promise! We whipped up these pancakes at 9:30pm at night and they were so good with an airy and fluffy texture. I highly recommend.
If you don’t have any buttermilk, add one tablespoon of lemon juice or vinegar to one cup of milk and allow to sit for 5 minutes until it curdles slightly.
I hope you enjoy.
- 375ml buttermilk (1.5 cups)
- 1 egg
- 40g butter, melted and cooled slightly
- 210g gluten free plain flour (1.5 cups), sifted
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 20g sugar (1 tbsp)
- In a large bowl sift together the gluten free flour, baking powder and baking soda. Add the salt and sugar and whisk lightly, creating a well.
- In a small jug or bowl whisk together the buttermilk, egg and melted butter.
- Add the wet ingredients to the dry ingredients and stir quickly only until just incorporated. There may still be lumps and it will be very thick, don't over mix it.
- Heat a non-stick fry pan over medium heat. Melt a little butter or oil and add 1/4 of a cup of the mixture at a time. Spread it slightly with a spoon. Cook until bubbles start to appear then flip and cook until heated through.
- If you want to make the bunny shapes I put them in a zip log bag and snipped one end off. And piped the shapes into the pan.
- Serve immediately and enjoy!