I’ve always been a big fan of Shrove Tuesday, and the ‘pancake buzz’ that only came once a year!
I was worried when I was diagnosed with coeliac disease that pancakes would become a part of my past, not a part of my future. How wrong I was.
They’re dead simple to make, you just need some gluten free flour (of which I use Doves Farm as I believe it’s the best).
Gluten Free Pancakes
Makes 6-8 pancakes
- 140g gluten free plain flour
- 1tsp gluten free baking powder
- 1/3rd tsp salt
- 2 tbsp caster sugar
- 130ml milk
- 1 egg
- 2 tbsp olive oil
- Sift the flour, baking powder, caster sugar and salt into a mixing bowl.
- In a separate bowl whisk together the milk, and egg. Once these are combined mix in the olive oil.
- Pour the liquid mixture into the flour mixture and using a fork, gently beat until it turns into a smooth batter.
- Leave to stand.
- In a small, non-stick frying pan, melt a knob of butter over a medium heat. Be careful not to let the butter burn.
- Once melted, gently pour in a small ladle of the batter mixture.
- Once the top of the pancake forms little bubbles you can flip it over. Both sides take a couple of minutes to cook, they are ready once both sides are a nice golden brown.
- Repeat the above steps until you have used all of the batter. One knob of melted butter should be adequate for a couple of pancakes.
- Serve with a topping of your choice! I’m very much a fan of the traditional sugar and lemon, but these will taste lovely with ice-cream, yoghurt, fruit, or even savoury toppings like bacon!