The Wheat Free Series: Gluten Free Pancakes

*This recipe is based on the BBC Good Food recipe: I am not taking creative rights on it*

Ingredients

  • 125 Gluten/Wheat Free Plain Flour
  • 1 Large Free Range Egg
  • 250ml Milk 
  • Gluten Free Baking powder
  • Butter
  • Strawberries
  • Raspberries
  • Blueberries
  • Blackcurrant Conserve
  • Natural Yoghurt or Ice Cream

Step 1

Put your 125g of plain flour into a bowl: I use the Dove’s Farm Gluten free flour. I have never tasted flour so wouldn’t know the difference whether it tasted any different from traditional wheat flour. 

Step 2:

Make a dip in the middle of your flour with your finger, almost as though you’re making a print in the sand on the beach. In this dip you want to crack your egg into the bowl. 

Step 3

Pour in 1/4 of the milk, once this is in with a whisk, electric or manual whatever floats your boat begin whisking and gradually adding the remainder of the milk. 

Step 3.B

After the mixture becomes a liquid, add in a spoonful of baking powder this will give your pancakes the effect the Americans get with their pancakes, thick but fluffy. If you prefer your pancakes to look more like crepes then skip this step. 

Step 3.C

Leave your mixture in a measuring jug in room temperature for around 15 minutes. Just for the ingredients to combine. 

Step 4:

Melt a very small scoop of butter into a non stick frying pan on a medium heat and whilst this is melting you need to be on your guard. Imagine your watching your crushes’ social media feed, because we all do this….making sure your butter does not melt because the minute this happens you’ve got burning butter in your frying pan and potentially a nasty pong in your kitchen. When the butter has got it’s golden shine, pour in a smallish amount of the mixture and then you’ll be creating your pancakes and like steak this is personal how you like your pancakes to look. 

Step 5 

After you eaten them individually or stacked them in my case you can apply your toppings. I tend to opt for a blackcurrant conserve with lots of berries and a dollop of natural yoghurt or if its a dessert pancake I opt for a vanilla ice cream scoop. Then begin and enjoy these delicious pancakes, whether for breakfast on the weekend or for a dessert. 

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