Gluten-free Japanese pancakes

Ingredients for Japanese pancakes:

• 1 cup 140g gluten-free flour
• 1 tbsp Japanese mayonnaise
• ¼ cup sugar or 50g
• ½ tsp baking powder
• ¾ cup Buttermilk to make up 1 cup with the egg
• 1/2 tsp vanilla extract
• 2 medium-sized eggs 80g all together
• Butter maple syrup, ice-cream, etc. for toppings

Preparation of gluten-free Japanese pancakes:

Sift all the dry ingredients together in a bowl and combine. In another bowl (or jug) add the egg, buttermilk, vanilla extract, and mayonnaise, whisk a little to combine. (Ignore the mayo smell, it will disappear after it’s cooked). Make a well in the center of the dry ingredients and pour the liquid mixture in. Mix together mix well to combine.
Place three homemade pancake forms (instructions in the blog post) onto a frying pan over low heat and pour 1/3 of the mixture into each form. Place a lid on the frying pan and leave it for 20 minutes. Once the pancakes have little bubbles and the edge is slightly cooked, flip them over with your hands (wear gloves to handle them because they will be hot). Place the lid over the top again and cook for another 20 minutes on the other side. Remove the pancakes from the heat, remove the staples from the forms and take the pancakes out of the form. Serve the pancakes with your favorite toppings (e.g butter, syrup, ice-cream, etc.).