Basic Pancake Batter
Diet: Gluten and Wheat Free
Although pancakes are traditionally served on Shrove Tuesday, in our house we love to eat them all year round. They are so versatile and can be stuffed with so many fabulous ingredients; they are a great way of getting fruit into the children without them really noticing! These gluten and wheat free pancakes really don’t taste any different to those made with normal plain flour; make them for the whole family, no one will ever know! Have them sweet or savoury – the options are endless.
- 200g gluten and wheat free plain flour (I use Doves Farm)
- 2 large free-range eggs
- 500ml milk
- Sunflower oil
In a large jug or bowl, put the flour, eggs and 250ml of milk. Beat to a smooth paste (I use an electric hand whisk for speed and ease), and then stir in the remaining milk so that you have a thin batter.
Lightly oil a medium sized frying pan and heat the oil nice and hot. Ladle the batter into the hot pan, tipping the pan so that the batter covers the bottom in a thin layer. Cook the pancake, loosening the edges with a fish slice, until the base is golden. Toss or turn the pancake and cook the other side.
Repeat this until all the batter is used. They can be served with sweet or savoury fillings of your choice.
Lemon and sugar is the firm favourite in our house, closely followed by chocolate spread and banana. Fresh strawberries and raspberries with jam is a great combination, or you might like to try a savoury pancake? How about crispy bacon with gruyere cheese?