[dropcap type=”circle”]W[/dropcap]e know what it’s like – everyone is demanding pancakes and you haven’t a clue what to do. “If only,” you cry, “a local news and views website would come to my rescue with a recipe not just for regular pancakes, but also ones that are egg and gluten free!”
KAPOW! ZAP! BIFF!
Here is the answer to you plea:
EASY PANCAKES
Makes 8
3 large free range eggs
125g plain flour
259ml milk
Unsalted butter for frying
Crack the eggs into a blender, add the flour, milk and 1 pinch of sea salt, and blitz until smooth. Pour into a bowl and leave to stand for 15 minutes.
Melt the butter (or a drizzle of oil if you want to be a bit healthier) in a large non-stick frying pan on a medium heat, then tilt the pan so the butter coats the surface.
Pour in 1 ladle of batter and tilt again, so that the batter spreads all over the base, then cook for 1 to 2 minutes, or until it starts to come away from the sides. Once golden underneath, flip the pancake over and cook for 1 further minute, or until cooked through.
Serve straightaway with your favourite topping.
And here is the gluten free and egg free pancake mix ensuring that no-body misses out on this thousand year old tradition.
Makes 8
125g plain gluten free flour (we like Dove’s)
Egg replacer equivalent to 1 egg (egg replacers are available from large supermarkets and health food shops. Orgran is popular – 1 tsp mixed with 2 tbsps water as per box instructions – this is equivalent to one egg)
300ml milk (rice, oats and soya milk can be used)
Put the flour in a bowl and make a well in the centre. Pour in the egg replacer and a quarter of the milk. Use an electric whisk to thoroughly combine the mixture. Pour in another quarter and whisk until lump free, then mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
Heat a small non-stick frying pan with a knob of butter Or dairy-free alternative). When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
Serve with orange segments and a drizzle of agave syrup or the pancake filling of choice.
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