American-Style Pancakes with Maple and Pecan Sauce

In my days before Gluten Free living overtook me, I used to love American-style pancakes. Recently I have found a gluten-free flour mix, similar, I would imagine, to Pamela's gluten-free mix, which is available in the USA. The time has arrived, then, for a bit of experimentation! This is my first attempt at gluten-free pancakes!



To serve 4

9 oz Ultra gluten-free flour mix
2 tsp gluten-free baking powder
1 tsp sea salt
2 oz sugar
9 fl oz skimmed milk
2 eggs, lightly beaten
2 oz unsalted butter, melted
4 tbsp Rowses Canadian maple syrup
2 tbsp pecan nuts, roughly chopped

Sift the flour, baking powder and sugar into a bowl
Mix the milk, eggs and melted butter in a large jug, add the flour mixture and mix to form a batter
Heat a small frying pan until medium hot, grease lightly with butter, pour 1-2 tbsp of batter into pan to make rounds 3-4 inches in diameter
Cook for a few seconds until the mixture bubbles and the underside is golden brown, flip over and cook the other side
Meanwhile in a small saucepan heat the maple syrup and pecan nuts
Layer four pancakes on top of each other and drizzle some of the maple and pecan sauce over the top

Kick everyone out of the house, then enjoy the first American-style pancakes you have eaten for six years!