Adapted from Doves Farm Gluten Free Pancakes
So, it’s taken me quite a while to post my first actual recipe. Pancake day seems so long ago, but it’s the first year I’ve been making these gluten-free. I regularly make buckwheat pancakes for breakfast for me and my daughter (and will post a recipe eventually) but this is the first time I’ve used a pre-packaged flour blend to create something I was hoping would be like the original. In general terms I’m either looking to recreate something reminiscent of the wheat version, or I’m going with something that is naturally without gluten and therefore delicious in its own right. I can’t remember a year I’ve not eaten Shrove Tuesday pancakes and for me they are supposed to be a certain way so that’s what I was going for.
Pancakes (crepe style)
Prep time 65 minutes Cook time 10 minutes Makes 8-10 pancakes
- 200g Doves Farm Gluten Free Plain White Flour
- 2 large eggs
- 1 tbsp sunflower oil
- 500ml milk (I used Arla Lactofree semi-skimmed milk)
Put the flour into a large mixing bowl and add the egg. Pour about a quarter of the milk in and whisk, adding the remaining milk in several stages and whisking well after each addition. The recipe on the Doves Farm website is a little vague at this point (I really should email them…) about the 1 tbsp of oil – they list it before the milk, implying it is an ingredient, but then make no mention of adding it to the batter. They do suggest oiling the pan, and perhaps that is what it is for. However, in my ‘pre no gluten’ days I was aware of pancake recipes that include melted butter in the batter, and I prefer to dry fry pancakes, so I added the tbsp of oil to the batter and whisked it in. I then left it to rest for the suggested hour.
As it happened I made the first two pancakes after an hour and they were perfectly good – very similar to a wheat flour one in look and taste. It seems the batter needs spreading out thinly in the pan to ensure you get a soft, flexible pancake. And the batter itself needs whisking again prior to use because the flour mix sinks to the bottom of the bowl. The first two had toppings of chopped banana and Nutella (for the 2-year-old naturally) and golden syrup for me. Mmmmm delicious! It was at this point I realised that Nutella has milk powder in it, and that it is yet another thing I will need to avoid from now on. But let’s not dwell!! Further pancakes were made for guests about two hours later. The batter seemed thicker and easier to work with at this point, although the taste and texture of the pancake was the same as earlier. I would recommend leaving the batter longer than the minimum hour suggested if at all possible, but I have no idea if there is a tipping point at which resting it has a negative outcome. If you try it let me know! I’d also love to hear about your favourite pancake toppings. I love lemon and sugar, but this year it was all about the golden syrup.