Monday, 20 February 2012

Gluten Free Pancakes

So Pancake Day is getting even closer (well it is tomorrow!!) And after my failed attempts of making a vegan crepe I thought I would turn my attention to a gluten free version instead. This crepe style recipe is really easy to make and is perfectly accompanied with a squeeze of lemon and a sprinkling of sugar. I know what I am going to be eating excessive amount of tomorrow…gluten free pancake overdose here I come!!!!!


1 cup corn flour (or corn starch as it is known in America)
½ cup tapioca flour
2 eggs
2 to 2 ½ cups milk

Whisk all of the ingredients together in a bowl until a smooth batter is formed. I started by just adding 2 cups of milk, adding a little extra once all of the ingredients were combined to form quite a thin batter.

Place a non-stick saucepan over a medium-high heat and add a small dash of vegetable oil so that the pan is lightly greased.

Allow the oil to heat up then lift the pan away from the heat, add a ladle full of the batter mixture and quickly swirl the pan around so that the batter coats the whole pan. Then return the pan to the heat and leave for about a minute.

After a minute use a spatula to loosen the edges of the mixture. You can then use the spatula to flip the pancake over or alternatively remove the pan from the heat again, shuffle the pancake to the edge of the pan and then give the pan a quick flick to flip the pancake over. Then return to the heat and cook for another minute or two until both sides are golden brown.

Turn the pancake out onto a plate and continue cooking the rest of the batter in this way, you may need to add a little more oil to the pan between cooking each pancake if the pan becomes a little too dry.

Serve with a squeeze of lemon and a sprinkling of sugar or a drizzle of maple syrup.

Recipe adapted from crepe#1 recipe

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