Egg and nut-free American pancakes

Method

1. Sift the flour with the salt, baking powder and sugar.

2. Whisk the potato flower, xanthum gum and water until thick and frothy and add to the flour mix.

3. Make a well in the centre, add half the milk and whisk gently to form a smooth, creamy batter. Stir in the remaining milk.

4. Heat a little oil in a frying pan over medium heat. Pour off any excess. Add enough batter to the pan to make a pancake about 12cm in diameter, and cook until bubbles appear and pop up on the surface, about 1 minute.

5. Flip over with a palette knife and cook the other side until golden brown. Slide out onto a plate and keep warm while you cook the remainder. Heat the pan with a little more oil between each pancake.

6. Serve the pancakes with maple or golden syrup and seasonal fruit.