Santa has bairly hung up his coat and lo and behold, Pancake Day is upon us. Personally, I’m still struggling to come to terms with being two months in to 2013, so the fact that the next food-based milestone of the year is only days away is slightly unsettling. But really, who can complain? It’s the ultimate comeback to all of January’s New Year resolutions: serve up everything left in your cupboards on a soft, satisfying bed of warm dough.
Which is why it is so important that there is a free-from version of this classic breakfast/dessert/(lunch? Let’s be honest, you can eat pancakes whenever you like.)
The recipe is very simple, and will make 4 good sized pancakes. If you want more, just double it. All you need is:
- ½ pint / 285ml dairy-free milk (I use rice milk, but soya is good too)
- 1 egg
- 100g gluten free plain flour (such as this)
Beat the eggs and milk together using a hand-held whisk, and add the flour in a little bit at a time, mixing as you go. To get rid of any lumps, I do this by gradually sieving the flour into the mxture.
Once your batter is ready, heat a small frying pan (or pancake pan if you’re really swish) until it’s hot and smoking. Add a splash of sunflower oil – just enough to coat the pan – and pour in the batter.
When the top of the pancake is just about dry, flip the pancake over and cook for a few seconds.
Slide onto a plate, and serve exactly how you like it.