Gluten-Free Waffles, Pancakes or Crêpes

Method

Make the batter

1. Place the flour, baking powder and salt in a mixing bowl and whisk thoroughly. If using a Thermomix, blend for 30 seconds on speed 6, then transfer the dry mixture to a sheet of baking paper.
2. Place the milk and butter in a microwave-safe glass bowl. Heat in 30-second bursts until the butter has melted. Alternatively, use the Thermomix warm function at 50°C until melted.
3. Allow the milk and butter mixture to cool slightly until warm. Add the dry mixture, followed by the eggs one at a time.
4. Whisk thoroughly until smooth and combined. If using a Thermomix, blend for 30 seconds on speed 6, scrape down the sides and repeat as needed. The batter should be thick but pourable.
5. Rest the batter for at least 1 hour, or cover and refrigerate overnight. A rest of 2–4 hours gives particularly good results.

For waffles

1. Preheat the waffle maker according to the manufacturer’s instructions. Add a little butter for flavour if desired; it is optional when using a non-stick waffle maker.
2. Use a ladle or squeeze bottle with a wide nozzle to fill the waffle maker about three-quarters full.
3. Cook until the waffle is golden brown, crisp on the outside and cooked through.

For pancakes

1. Preheat a lightly buttered pancake pan or frying pan over medium heat.
2. Spoon the batter into the pan and cook until bubbles appear on the surface and the edges begin to set.
3. Turn and cook the second side until golden and cooked through.

For crêpes

1. Preheat a lightly buttered crêpe pan or frying pan over medium heat.
2. Pour in a small amount of batter, then quickly tilt and rotate the pan to spread it into a thin, even layer.
3. Cook until the edges are set and the underside is lightly golden. Turn and briefly cook the second side.