Recipe by Greens of the Stone Age
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These Gluten-Free Japanese Souffle Pancakes are super fluffy and delicious. Quick and easy to make they are the perfect breakfast for adults and little ones. Best served with lashings of maple syrup and berries.
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- 275g gluten-free self raising flour
- 50g butter (melted)
- 60ml agave nectar or pure maple syrup
- 1 large egg yolk
- 1 tsp vanilla paste
- 310ml whole milk
- 3 large egg whites
- 1/2 tsp cream of tartar
Utensils
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Step 1
In a large mixing bowl add the gluten-free self raising flour and make a well in the middle. Add the melted butter, agave nectar, egg yolk, and vanilla paste. Whisk together until combined then gradually whisk in the milk until a smooth batter is formed.
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Step 2
In a stand mixer (or separate bowl with a hand mixer) whisk the egg whites with the cream of tartar until stiff peaks form.
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Step 3
Gently fold the egg whites into the batter until incorporated.
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Step 4
Heat the pan over a low to medium heat without any oil. Grease the crumpet rings and place into the pan. Pour the batter into each one until almost full, about 0.5cm away from the top. Cover with the lid and cook for 3 to 5 minutes until they look matte on top and little bubbles have formed then carefully flip over using a spatula and some tongs. Cover and cook for a further 2 to 3 minutes.
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Step 5
Clean the rings and grease again. Repeat the process for the remaining batter then serve with maple syrup and berries.
