Gluten free pancakes

I love pancakes and love that they are so quick and easy to rustle up! And as they also only require basic ingredients, more often than not, you will probably have all you need to make them already at home. 

Like so many recipes, this gluten free pancake recipe is the same as a standard one except it uses gluten free flour rather than wheat flour.

There are of course lots of fancy ways to enjoy pancakes. However, despite all the different topping options, my favourite way to enjoy them, is with a good squeeze of fresh lemon and a sprinkling of sugar.

Ingredients (makes about 8)

100g gluten free plain flour or mix
250ml milk
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)

Method

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’s 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’re 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 onto a plate and add your favourite filling.

Recipe notes:

Pancakes are best eaten freshly made. They can be reheated, or kept warm in the oven if you’re making a large batch; This is what I had to do, when I was the cook in a Nursing Home, and had the pleasure of making pancakes for 41 residents. Happy Days!

For now,
Liz x