Gluten Free Scotch Pancakes
Small gluten-free Scotch pancakes made with Schar Mix B, egg, milk, and a short batter rest.
Ingredients
Method
Mix the flour, baking powder, and sugar in a bowl.
In another bowl, whisk the egg, milk, melted butter or oil, and vanilla.
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.
Heat a lightly greased frying pan over medium heat.
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.
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.
Serve with butter and jam, maple syrup, golden syrup, or yoghurt and berries.