Light, fluffy, and with a crisp caramelised sugar topping, these gluten-free pancakes take inspiration from the classic crème brûlée. The contrast between the soft pancake and the crackly, golden sugar crust makes them an irresistible treat for breakfast or dessert!
Servings
Makes 6–8 pancakes
Ingredients
- 125g gluten-free plain flour
- 1 egg
- 250ml milk
- Butter, for frying
- Pinch of salt
- 1 tablespoon of vanilla extract
- 6-8 teaspoons brown sugar (1 per pancake)
- 2 teaspoons of white caster sugar
Tools for the Job
- Mixing bowl
- Whisk
- Measuring jug
- Frying pan
- Ladle or measuring cup
- Spatula
- Kitchen blowtorch (or grill)
- Heatproof surface
Method
- Prepare the Batter
- In a mixing bowl, whisk together the gluten-free flour, caster sugar and a pinch of salt. In a separate jug, beat the egg and milk together, then add the vanilla extract. Gradually pour the wet mixture into the dry ingredients, whisking until smooth and lump-free.
- Heat the Pan
- Place a frying pan over medium heat and add a small knob of butter. Swirl it around to coat the pan evenly.
- Cook the Pancakes
- Once the butter is melted and sizzling, ladle in some batter, tilting the pan to spread it thinly. Cook for about 1–2 minutes until the edges start to lift and the bottom is golden. Flip carefully with a spatula and cook for another minute on the other side.
- Add the Crème Brûlée Twist
- Place a cooked pancake on a heatproof surface.
- Sprinkle 1 teaspoon of brown sugar evenly over the top.
- Using a kitchen blowtorch, caramelise the sugar until golden and crisp. If you don’t have a blowtorch, place the pancake under a hot grill for a few seconds, watching closely so it doesn’t burn.
- Serve and Enjoy
- Serve warm with a dollop of whipped cream, fresh berries, or a drizzle of vanilla sauce for extra indulgence. Enjoy the contrast of the soft pancake and the crunchy caramelised topping!
Handy Hints
- Make sure you keep an eye on the pancake when using the grill it’s very easy for it to burn quickly (see my failed attempt below).
- Being gluten-free you might want to use a little more vanilla flavouring. Gluten-free flour has a tendency to suck the flavour out of everything.
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