It’s PANCAKE DAY!
I friggin love pancakes! It’s always the perfect time and place for a portion of pancakes, so why limit yourself to just the one day? So, if you’re looking for an excuse to replace your dinner with these zesty delights, today is your day my friend.
For me personally, I have to say that I’m a firm follower of the scotch pancake, they are thicker, you can cook more than one at once AND they stack quite perfectly when served on your place. Traditionally though, when I think of Pancake Day… it’s time to be more classic. Well, classic-ish… they will taste the same and look the same but my version will be gluten free. Hey! I can see your little nose scrunching up over there… I pinky swear that you can’t even taste the difference. These pancakes might be minus the gluten but they sure do contain extra love.
As a self confessed pancake lover, we have our recipe down to a tee and with a short list of ingredients and a teeny bit of meal prep, this should be a breeze for anyone trying at home.
TIP: Though not essential, I’d firstly recommend that you pre-make your pancake mix and refrigerate for at least an hour before starting to cook with it
MAKES APPROXIMATELY 12 PANCAKES
250g Gluten Free Flour
2 Large Eggs (free range please 🐤)
500ml Milk
Unsalted Butter for frying
Feel free to add whatever topping you like 🙂 here are ours…
Lemon
Sugar
Grated Dark Chocolate
Raspberries
The Pancake Mix
Measure out 250g of gluten free flour and tip into a large mixing bowl. Make a little well in the centre.
Take the two large eggs and crack both into the centre of the flour well.
Then pour in roughly a quarter of your milk and whisk.
Keep whisking and as the mixture gets nice and smooth, keep adding in the milk. The mixture is meant to be very fluid so don’t worry that it might look too thin. Whisk until all the milk has been poured in. Feel free to use an electric whisk if you’re afraid of using the big guns 😛
Place the complete mixture into a jug and leave to cool in the fridge for about an hour.
ALL COOL & READY TO GO
Remove your mixture from the fridge and get your frying pan of choice ready. Heat the pan to a high temperature and drop in a lump of butter (no bigger than a teaspoon sized amount). When the pan is hot pour a thin layer of the mixture into the sizzling frying pan. Be sure to do this before the butter starts to burn on the pan.
After around one minute, the side facing upwards will start rising with bubbles of air and the sides will unstick around the edge of the pan. You’ll also notice the wet mixture on top has dried up. This means you are ready to flip it over to the other side. Flip however you choose, if you’re bold enough to go for the pan toss, by all means go ahead. However, a standard spatula will do also.
Repeat this process until you finish all the mixture and all you’re left with is a banging plate of pancakes.
BON APPETIT!
I hope you enjoyed this ‘GF Classic Pancake Recipe’ and if you get around to trying it, I’d love to hear how it went. Stay tuned on the blog for more gluten free delights on my ‘GF Recipe’ page.
Much Love
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 Classic Pancake Recipe){kind=link}
Awesome recipe! Lemon is such an interesting addition – will definitely have to try
x
http://www.latteandluxe.com
Okay I want pancakes now big-time! I love them! I have to be wheat free and it’s so much easier to get decent flour nowadays, makes life so much easier!
Yummy! I love pancakes, we had them this week to celebrate Shrove Tuesday!
This looks yummy! Can’t wait to try it!