I do love pancakes and the great thing is they are so quick and easy to rustle up. They also only require basic store cupboard ingredients. Which more often or not you will probably already have on hand in your kitchen.
Like so many recipes, this gluten free pancake recipe is the same as a standard one, but with a simple switch to gluten free flour instead of regular flour.
There are of course lots of fancy ways of enjoying pancakes. A few years ago I wrote a blog for Juvela on this very subject. However, despite all the different topping options out there, I’m still a huge fan of the traditional approach and sugar and lemon will always win the day for me.
Ingredients (makes about 8)
100g gluten free plain flour or mix – on this occasion I used Lidl Just Free gf plain flour
2 large eggs
Pinch of salt
Vegetable oil for frying (did you know that most standard vegetable oils are made out of rapeseed? – apparently rapeseed is a healthier oil option)
Pop all the ingredients in a large bowl and whisk together until you have a nice smooth batter.
Heat a drop of oil (about the size of a 2p is perfect) in a non-stick frying pan. You may only need to add oil for every other pancake.
When the oil is hot, add enough batter so that when it is swirled around, it just covers the bottom of the pan. Should you prefer a thicker pancake add more batter.
Check that the underside of the pancake is golden brown and the top has set. If you are feeling brave you can then toss the pancake or if you prefer (and if like me, your tossing skills are not that great) just turn it over with a palette knife or fish slice.
Once the pancake is golden brown (to your liking) on both sides, slip it out onto a plate and top with your favourite filling.
Pancakes are best eaten freshly made, but you can reheat them or even keep them warm in the oven, if you are making a large batch. This was something I needed to do when I was the cook in a Nursing Home and had the pleasure of making pancakes for 41 residents. Happy Days!