3/4 cup gluten-free flour (Pamela’s Baking Mix preferred)
1/4 cup cornstarch (cornflour)
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
1/4 cup milk
6 tbsps oil
1 egg yolk
1 egg white
1 tbsp sugar
1/2 tsp vanilla essence

These are great instead of pancakes and work surprisingly well for gluten-free breakfast goodies. Make them all and keep them warm in the oven (about 190F) until needed. Serve with maple syrup or fruit compote and whipped cream.

1. Mix all the (a) ingredients together.

2. Mix the (b) ingredients together

3. Beat egg white until stiff. Add sugar and vanilla and fold together.

4. Add the (b) ingredients to the (a) and mix well. 5. Gently fold in the egg white mixture.

Cook in a regular waffle maker. Eat immediately or keep warm on a wire rack in the oven.

© David Gilmore 2017