The Butler's Table

Gluten Free Scotch Pancakes

Small gluten-free Scotch pancakes with Schar Mix B, egg, milk, and a short batter rest.

British British Gluten-free Gluten-free Vegetarian Vegetarian Eggs Eggs Pan Pan Bread Bread Bread Bread Snack Snack

Ingredients

Method

  1. Mix the dry ingredients

    Mix the flour, baking powder, and sugar in a bowl.

  2. Whisk the wet ingredients

    In another bowl, whisk the egg, milk, melted butter or oil, and vanilla.

  3. Make and rest the batter

    Pour the wet ingredients into the dry and whisk until smooth. Rest the batter for 10 minutes. This mix contains psyllium and other binders, so it will thicken.

  4. Heat the pan

    Heat a lightly greased frying pan over medium heat.

  5. Cook the first side

    Drop in spoonfuls of batter, about 2 tablespoons per pancake. Cook for 1.5 to 2 minutes, until bubbles appear and the edges look set.

  6. Flip and adjust

    Flip and cook for another 45 seconds to 60 seconds. The batter should be thick but spoonable; add a splash more milk, about 10 to 20 ml, if it becomes too stiff.

  7. Serve

    Serve with butter and jam, maple syrup, golden syrup, or yoghurt and berries.

Notes

Makes 10 to 12 small pancakes. Vanilla extract is optional.