Gluten-free fluffy American pancakes recipe
 Fluffy American pancakes, but gluten-free! You would never guess these puffed up, tender little pancakes don’t contain gluten. 200g/7oz gluten-free self-raising flour1½ tsp gluten-free baking powder1 tbsp caster sugar300ml/½ pint full-fat milk 2 large free-range eggsvegetable oil or butter, for fryingmaple syrup, to serve 200g/7oz gluten-free self-raising flour 1½ tsp gluten-free baking powder 1 tbsp caster sugar 300ml/½ pint full-fat milk 2 large free-range eggs vegetable oil or butter, for frying maple syrup, to serve Method Mix the gluten-free self-raising flour, gluten-free baking powder and sugar together in a large mixing bowl.Add the eggs and milk to a jug and beat thoroughly.Create a well in the flour mixture and pour in most of the egg and milk mixture. Whisk until smooth and consistent. The batter should be thick but still pourable (rather like custard). If it's too thick, add the remaining milk and egg mixture. (See our recipe tips for more information.)Brush a frying pan with a light coating of oil or butter and warm over a low-medium heat. Test if it's ready by spooning in a small drip of pancake batter; if it sizzles slightly, then it's ready.Ladle in your pancake batter, using about 2 tablespoons per pancake. Allow to cook until the side facing up looks like you could flip it without it splattering everywhere! This should take about 1–2 minutes. If it's browning on the underside before the top is looking ready to flip, lower the heat.Flip the pancake over and cook for a further 30 seconds or so and transfer to a small plate. Repeat until all the batter is used, brushing the pan with oil in between each pancake.Serve with maple syrup and enjoy! Mix the gluten-free self-raising flour, gluten-free baking powder and sugar together in a large mixing bowl. Mix the gluten-free self-raising flour, gluten-free baking powder and sugar together in a large mixing bowl. Add the eggs and milk to a jug and beat thoroughly. Add the eggs and milk to a jug and beat thoroughly. Create a well in the flour mixture and pour in most of the egg and milk mixture. Whisk until smooth and consistent. The batter should be thick but still pourable (rather like custard). If it's too thick, add the remaining milk and egg mixture. (See our recipe tips for more information.) Create a well in the flour mixture and pour in most of the egg and milk mixture. Whisk until smooth and consistent. The batter should be thick but still pourable (rather like custard). If it's too thick, add the remaining milk and egg mixture. (See our recipe tips for more information.) Brush a frying pan with a light coating of oil or butter and warm over a low-medium heat. Test if it's ready by spooning in a small drip of pancake batter; if it sizzles slightly, then it's ready. Brush a frying pan with a light coating of oil or butter and warm over a low-medium heat. Test if it's ready by spooning in a small drip of pancake batter; if it sizzles slightly, then it's ready. Ladle in your pancake batter, using about 2 tablespoons per pancake. Ladle in your pancake batter, using about 2 tablespoons per pancake. Allow to cook until the side facing up looks like you could flip it without it splattering everywhere! This should take about 1–2 minutes. If it's browning on the underside before the top is looking ready to flip, lower the heat. Allow to cook until the side facing up looks like you could flip it without it splattering everywhere! This should take about 1–2 minutes. If it's browning on the underside before the top is looking ready to flip, lower the heat. Flip the pancake over and cook for a further 30 seconds or so and transfer to a small plate. Repeat until all the batter is used, brushing the pan with oil in between each pancake. Flip the pancake over and cook for a further 30 seconds or so and transfer to a small plate. Repeat until all the batter is used, brushing the pan with oil in between each pancake. Serve with maple syrup and enjoy! Serve with maple syrup and enjoy! Recipe tips If your batter is thin and runny your pancakes will be quite flat, so for the best results it's important to get the consistency of the batter just right. All flours vary somewhat in the amount of liquid they absorb (even the same brand can vary over the course of a year) so, when making the batter, it's best to check the consistency before adding the final few tablespoons of the milk and egg mixture. If you do find your batter too runny, you can just whisk in a bit of extra flour. The perfect fluffy pancake batter will be thick but just loose enough to run off a spoon.