I recently got the super news of my 3 month scan being clear so thought it only right to post a celebratory pancake recipes! I came across a yummy Jamie Oliver fluffy American style pancake recipe the other month and have been experimenting with making it work well as a 'free-from' pancake since. Having tested out three different Doves Farm flours (gluten free white bread flour, gluten free plain white flour, and gluten & wheat free self raising white flour) I think that the self raising flour makes the best 'free-from' light and fluffy pancakes. If you're not really keen on fluffy pancakes then check out the second recipe for thinner crêpe style pancakes that work well with white bread flour. Each of the flours do change the appearance and texture of the pancakes slightly so do keep that in mind when cooking.
fluffy american style pancakes
This is a really easy recipe that doesn't require the batter to be left to stand, making it perfect for breakfast pancakes in my mind! You will need 2 bowls, an electric mixer (or a strong whisking hand) and a good non-stick frying pan.
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| free-from fluffy pancakes with maple syrup |
ingredients
3 free range eggs, separated
a pinch of salt
1/2 teaspoon of gluten free baking powder
150ml rice milk
dairy free butter for frying
makes about 6 pancakes
Separate the eggs into two bowls by putting the egg whites in one bowl, the yolks in another. Add the pinch of salt to the egg whites and mix until stiff peaks are formed (about a minute or two with a mixer). Add the flour, baking powder and milk to the bowl with the egg yolks and mix to a smooth batter. Mix the yolk batter into the egg whites. The batter is now ready to use!
Melt a little dairy free butter in the non-stick frying pan. Pour some batter in and fry until the bottom is firm and golden brown. Flip using a spatula and continue frying until both sides are golden brown. Cover with your choice of toppings. I personally think these taste amazing with maple syrup. The yummy fluffy pancakes are now ready to eat!
Think the above sounds nice but want thinner more crêpe like pancakes? Check out below for a tried and tested pancake recipe perfect for savoury pancakes.
basic pancakes
I have been making these pancakes for years and the recipe never seems to fail me. I have tested out the different flours with this recipe as well and think that the gluten free white bread flour works the best with it. If you are using the gluten free plain white flour though make sure to add 1 teaspoon of gluten free baking powder as well to make sure the pancakes keep their form.
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| free-from pancakes with onion and bacon filling |
ingredients
pinch of salt
1 free range egg, lightly beaten
350ml rice milk
dairy free butter for frying
makes about 8 pancakes
Mix the flour and salt in a bowl before making a little well in the middle. Pour the egg into the well followed by 100ml of milk and whisk slowly to avoid lumps forming. Keep adding milk and lightly whisking until all ingredients are mixed well (the batter should be slightly thicker than single cream). If using flour other than the bread flour the quantity of milk can be slightly reduced to get the correct consistency. Cover and let stand for 30 minutes.
Melt some dairy free butter in a non-stick pan. Pour enough batter to thinly coat the base of the pan when swirled quickly. Cook for a few minutes, or until the edges start to curl and the base is golden brown. Flip the pancake and cook for just under a minute until placing on a warm plate. If using warm fillers it's a perfect time to add the fillings just before folding and transferring to a plate. These pancakes can be used with a variety of fillings, especially savoury ones. I think sautéed onions and mushrooms with steamed broccoli is an amazing filler for these pancakes. The yummy thin pancakes are now ready to eat!
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