Gluten-free breakfast pancakes

Ingredients

• 200 g gluten-free all-purpose flour
• 3 dl milk
• 50 g butter
• 2 x eggs
• 1 tsp baking powder
• 1 tbsp sugar
• 1 tsp salt
• 4 tbsp maple syrup

Method

1. Melt the butter and let it cool slightly before mixing it with milk and eggs. Whisk together.
2. Mix together gluten-free flour, sugar, salt and baking powder. Pour in the eggs and the milk mixture little by little, stirring until you have a smooth batter.
3. Leave the pancake batter to swell for 10-15 minutes. The batter should be slightly thicker than normal pancake batter. Remember that if the batter is too thin, add more flour, and if it is too thick, add more liquid.
4. Melt 1 tablespoon of butter in the frying pan. Fry the pancakes on medium heat. When the cakes swell and bubble a little on the surface, you can turn them over.
5. Let the pancakes cool off on a wire rack and serve with fresh berries and syrup!