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Pancakes

  • Baking |
  • Breakfast |
  • Dessert |
Serves
4

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4
Average: 4 (1 vote)

Ingredients:

110g / 4oz gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. flour flour See the electronic Food and Drink Directory for suitable products. / flour flour See the electronic Food and Drink Directory for suitable products. mix

1 medium egg

300ml / 10fl oz semi-skimmed milk

15ml oil for frying

Method:

  1. Place gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. flour/flour mix in a large bowl.
  2. Add the egg and a little of the milk to the flour.
  3. Whisk mixture to form a thick paste, and then gradually beat in the remaining milk to form a smooth batter
  4. Heat the oil in a frying pan and pour in a little of the batter mix so it covers the bottom of the pan evenly.
  5. Cook for 1-2 minutes on each side

Notes:

Filling Ideas:

Lemon and sugar – The classic of lemon juice and a sprinkling of sugar.

Apple and cinnamon – Stew some cooking apples with a little brown sugar and a pinch of cinnamon. Serve in a pancake with your favourite ice cream*

Chocolate and banana – Sliced banana and a thick spread of chocolate chocolate See the electronic Food and Drink Directory for suitable products. spread* or sprinkle with a crumbled chocolate chocolate See the electronic Food and Drink Directory for suitable products. bar

Cheese and ham – Grated cheese and chopped ham make a quick and easy savoury filling.

Mushroom and pepper – Fry a couple of mushrooms with chopped green pepper and onion. Spoon onto a freshly made pancake and sprinkle with cheese.

*Check your Food and Drink DirectoryOur annual Directory of gluten-free food and drink which manufacturers voluntarily submit to. for suitable products

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