For years we have been buying a Gluten-Free pancake batter as when my hubby was first diagnosed we tried a recipe with gluten-free flour and it was horrible.
However this year I realised we had run out of batter mix so looked up a recipe again.
To my amazement, this recipe really worked and made the most delicious pancakes we have tasted for a long time. The batter mix always used to make the pancakes quite thick, but following this recipe allowed us to make them much thinner and so not as stodgy (also the mix went further which was a bonus as we made more!). One thing to note is that the flour does settle very easily within this batter and I found that in between each pancake the batter had to be stirred again to keep the flour mixed in.
- 200g Gluten Free Plain Flour
- 2 Eggs
- 500ml Milk
- 1 tablespoon of oil
- Sieve the flour into a large bowl
- Add the eggs to the flour mixture and mix slightly
- Slowly add the milk whilst whisking with an electric whisk
- Continue whisking for 1 – 2 minutes until the mixture is lump-free
- Set the mixture aside in a fridge for at least an hour
- Remove the batter and give it a further mix with a hand whisk
- Heat the oil in a heavy-based frying pan until it is sizzling hot
- Tip the excess oil out into a re-usable container (such as an old mug)
- Add approx ¾ ladleful of batter to the frying pan
- Make sure the batter coats the frying base
- Cook on a moderate heat until the base of the pancake is golden brown
- Turn the pancake over either by tossing or using a spatula
- Cook until the other side is golden brown
- Remove from the pan and serve with your favourite topping
Popular Topping Ideas
- A squeeze of Lemon Juice and Sugar – the classic and always a favourite.
- A squeeze of Orange Juice and Sugar – has a little less bite than lemon.
- Syrup – Golden Syrup or Maple Syrup – my daughters favourite.
- Chocolate Spread
- Jam – my favourite
- Bananas and Whipped Cream
- Any fresh fruit – Blueberries, Strawberries, Raspberries are particularly nice
- Ice Cream and Toffee Sauce
- Mince and onions (similar to a shepherd’s pie base)
- Bolognaise Sauce
- Cheese and Onion
- Cheese and Tomato
- Cheese and Mushroom
- Ham and Cheese.
The base recipe itself is the essence of simplicity and is essential in any gluten-free kitchen.
For more topping ideas see our top 5 pancake toppings post.