Gluten free pancakes are one of the few things that don’t really taste any different to the regular variety. These pancakes are not like the small American pancakes, but more like an Irish version of a crepe. The way your mammy would make them.
Doves Farm all purpose flour mix works great in this recipe but I found the Tritamyl flour is a little harder to work with for pancakes. If using Tritamyl, add a little more flour for a thicker batter and use a good non-stick pan. You may fare better with a smaller frying pan if you go for this option.
Makes about 6 pancakes if using a large frying pan or 10 if using a wee one.
6oz Doves Farm Plain Flour OR 8oz Tritamyl Plain Flour
2 eggs, beaten
1 pint milk
- Put the flour into a bowl and add the milk a little at a time, beating with a whisk to get any lumps out.
- Add in the eggs and beat a bit more to make sure it’s all combined really well.
- Cover loosely and allow the batter to sit and thicken up for at least 30minutes.
- Heat a frying pan until it is extremely hot.
- Pour a little glug of oil, or a knob of butter if you prefer, and swirl around the hot pan to coat.
- Seriously, it should be very hot, even if you have a crappy electric hob like me and have to wait ages for it to get going. Otherwise you will just ruin your first pancake, trust me.
- Use a ladle to pour some batter into the hot pan. You’ll need enough to coat the bottom of the pan and then some – about a half cup, depending on how big your pan is.
- Cook on high for a couple of minutes and then when the batter is no longer runny, use a spatula to flip the pancake and cook on the other side.
- Serve immediately and eat warm with either savoury or sweet fillings, yum.
Savoury filling idea: spinach leaves, a dollop of creme fraiche, brie and chopped up sundried tomato. The hot pancake will melt the cheese into calorific deliciousness.
Sweet filling idea: a sprinkle of brown sugar, a spoonful of cream, a chopped-up banana and a half tablespoon of Cointreau, for a boozy breakfast.