Perfect Pancakes - Gluten Free

Perfect Pancakes

I have always wondered at the popularity of pancake stalls since they are so simple to make and most purchased ones look so insipid and pale. For me the perfect pancake has a burnt look and is crispy on the edges. Gluten free pancakes are not as thin as they are much more delicate and not as elastic. They are great with any type of filling and are a good option if you want to take a break from added sugar.   

This recipe has more liquid then traditional recipes due to the relative thirst of the flours used. Gluten free flour mixes are much more thirsty and need more liquid to have the runny consistency required to make a pancake. 

Be careful not to make the pancake too large as it might make is difficult to flip over. I as a guide use 4/5ths of a ladle and leave enough of a gap between the pancake and the side of the pan to fit the top of a spatula underneath the edge of the pancake. 

Ingredients:

120g gluten free plain flour

2 eggs, beaten

400ml rice milk

2 tsp vanilla extract

30g butter/dairy free margarine plus extra for frying

Sieve the flour into a large mixing bowl. Make a well in the centre of the flour and add the eggs and whisk. Gradually add the rice milk whilst whisking to avoid any lumps. Mix in the vanilla extract. Melt the butter/dairy free margarine in a small pan over a medium heat and pour into the pancake mixture whilst whisking.

Heat a frying pan over a medium heat and then add a knob of butter/dairy free margarine and a drop of oil. When the butter/dairy free margarine has melted swirl around the pan to ensure it is evenly coated.

Pour in 4/5ths of a ladle of the pancake mixture in the centre of the pan and gently tilt the pan to allow the mixture to spread a little. Cook over a medium/high heat for about 90 seconds on each side or until golden brown in patches. Repeat until all of the pancake mixture is used up.

Enjoy the pancakes with your choice of filling such as ice cream, fresh fruit, honey and lemon, jam or chocolate spread.