Gluten Free Fluffy Japanese Pancakes
Ingredients
The pancake batter
-
1
cup
gluten free flour
-
½
tsp
baking powder
-
¼
cup
sugar
-
2
medium sized
eggs
-
¾
cup
buttermilk
-
½
tsp
vanilla extract
-
1
tbsp
Japanese mayonnaise
Toppings
-
to taste
butter
-
to taste
maple syrup
-
to taste
ice-cream
Instructions
- Sift the dry ingredients together in a bowl.
- In another bowl, whisk together the eggs, buttermilk, vanilla extract, and mayonnaise.
- Make a well in the center of the dry ingredients and pour in the liquid mixture, then mix to combine.
- Place homemade pancake forms onto a frying pan over low heat and pour 1/3 of the mixture into each form.
- Cover the frying pan and cook for 20 minutes.
- Once bubbles form and edges are cooked, flip the pancakes carefully and cover again.
- Cook for another 20 minutes on the other side.
- Remove from heat and take the pancakes out of the forms.
- Serve with your favorite toppings.
Nutrition Facts (estimated)
Servings
2
Calories
466
Total fat
14g
Total carbohydrates
73g
Total protein
14g
Sodium
202mg
Cholesterol
176mg
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