Images and text from Gluten-Free Baking Made Simple by Cherie Lyden, photography by Ben Dearnley. Murdoch Books RRP $49.99.
CORN, GREEN CHILLI & CORIANDER BUTTERMILK PANCAKES
MAKES APPROXIMATELY 12 PANCAKES
INGREDIENTS
• 1 cup (165 g) gluten-free self-raising flour
• ³⁄₄ teaspoon bicarbonate of soda (baking soda)
• ¹⁄₂ teaspoon salt
• ¹⁄₄ teaspoon cracked black pepper
• 2 eggs
• 350mL buttermilk (or 250mL non-dairy milk mixed with 1 tablespoon lemon juice)
• 25g unsalted butter (or non-dairy alternative), melted, plus extra for cooking
• 1¹⁄₂ cups (300g) corn kernels, fresh or frozen & thawed
• 1 large spring onion, thinly sliced
• 1 large green chilli, finely chopped
• ¹⁄₄ bunch fresh coriander, leaves picked & chopped
METHOD
1. Sift all the dry ingredients together in a large bowl and whisk to combine.
2. Whisk the eggs and buttermilk together in a separate bowl.
3. Add the melted butter to the egg mix and whisk again.
4. Pour the wet mix into the dry mix and whisk until smooth. Fold in the corn, spring onion, chilli and coriander.
5. Melt a little extra butter in a non-stick frying pan over low–medium heat, tilting the pan to make sure the base is evenly coated.
6. Using a ladle or serving spoon, drop approximately one-third of a cup (80mL) of mix into the centre of the pan, smoothing it out with the back of your spoon and shaping it into a rough circle approximately 12cm in diameter.
7. Cook for 2 minutes, or until bubbles appear on
