Yesterday was Shrove Tuesday and while everyone else was enjoying pancakes, I thought I would only be able to spectate, as I hadn’t found a good gluten free substitute. I came across this recipe for gluten free American Pancakes just in the nick of time. I also don’t have a frying pan at the moment so had to improvise with a cast iron flat casserole, which meant that there was more washing up than usual, but it really was worth the effort! I served the pancakes with Vanilla Ice Cream and fruit, oh, and a drizzle of maple syrup. Delicious!
The recipe serves 5, but that all depends on how much you can trust yourself not to eat the whole lot!
125g gluten free plain flour
1 tsp. gluten free baking powder
1/2tsp xanthan gum
½ tsp. salt
2 tbsp. caster sugar
150ml milk (I used semi-skimmed)
2 medium eggs
15g melted butter
Vegetable oil for frying
Toppings of your choice
- Mix the flour, baking powder, xanthan gum salt and sugar in a large bowl and mix well to combine.
- In a jug, beat together the eggs and milk.
- Add to the dry ingredients, followed by the butter.
- Beat until smooth and lump free, until it has a dropping consistency
- Heat a few drops of oil in a non-stick frying pan.
- Using a dessertspoon, drop 3 rounds of batter into the pan (if your pan isn’t large enough do 2 rounds), so they spread to about 9cm in diameter. Reduce the heat.
- After 2 minutes turn the pancake over with a spatula and cook the other side until golden brown and puffed up to about 1cm thick.
- Layer the pancakes in greaseproof paper and wrap in a tea towel to keep warm. Make more pancakes until all the mixture is used up.
- Top with whatever ingredients take your fancy.