Gluten free pancakes – traditional and American

Photo: Jonathan CresswellGluten free pancakes - add your favorite topping for that extra bit of indulgence

Photo: Jonathan Cresswell
Gluten free pancakes – add your favorite topping for that extra bit of indulgence

Next week on Tuesday many people around the world will be celebrating the beginning of the Christian festival, Lent. Pancake day or Shrove Tuesday is the one day that many people take the opportunity to indulge in the well known flour based dish.

As a kid I loved pancakes. The excitement and anticipation of being able to fill your soft, golden disc shaped delight with what ever we wanted was a real treat. My sister and I used to gobble our dinner down and wait in in the kitchen for the creamy batter to be dropped delicately into the frying pan.

The day I was told that I was allergic to wheat was a life changing experience. Like many people who have been diagnosed with intolerances or allergies later on in life it’s like starting again in many ways with food. All the things you enjoyed and once loved are now either distance memories or you spend your time experimenting and finding ways to not feel left out.

I had never even thought about not eating pancakes until the weeks before the big day, but I took on the challenge to make my own. Using the gluten free plain flour and oozing with confidence I made the batter and cooked my golden discs.

Once cooked my heart sank as I bit into what I thought was a rubbery and horrible tasting batter. Even with loads of chocolate spread on one, and a lot of sugar and banana on another I pretended to be happy with my gluten free version. The soft and golden disc that I had a child was fast becoming a distance memory, and I could feel my heart sinking. Was this something I was going to have eat and learn to love for the rest of my life?

In the days and years after my first pancake attempt,  I re-visited the recipe and I think about how to make something that would resemble the pancakes I had as a kid. After several tests and think I have now come up with the perfect batter for both traditional and an American version for everyone to enjoy this pancake day.

Traditional gluten free pancakes: Makes 4 pancakes 

50g of flour
1 egg
100 ml of milk
35 ml of water
1/2 teaspoon of salt

Method:

1. In a bowl whisk all the ingredients until you have a smooth and liquid batter. Don’t freight that the batter is a little bit more liquid like than traditional batters.  You have a lighter and none rubbery pancake when you add a little more liquid.

2. Heat a frying pan and add a little oil, ladle in your batter and move the frying pan so that the batter spreads out.

3. Cook until the bottom starts to turn golden brown, flip over and cook on the other side for approximately 1 minute.

4. Serve on a plate with a gluten free topping of your choice.

American style gluten free pancakes: 

Photo: Jonathan CresswellGluten free American style pancakes.

Photo: Jonathan Cresswell
Gluten free American style pancakes.

Ingredients: 
2 cups of gluten free flour
2 teaspoon of gluten free baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
3 tablespoon of caster sugar
2 eggs
3 cups of buttermilk
4 tablespoons of melted butter
Photo: Jonathan CresswellYou will know when the pancakes are ready to turn as bubbles will appear on the top.

Photo: Jonathan Cresswell
You will know when the pancakes are ready to turn as bubbles will appear on the top.

Method:

1. In a bowl whisk all the ingredients until you have a smooth and liquid batter. Don’t freight that the batter is a little bit more liquid like than traditional batters.  You have a lighter and none rubbery pancake when you add a little more liquid.

2. Heat a frying pan and add a little oil. Using a table spoon, spoon three separate portions of the batter into the pan.

3. As the pancakes cook, bubbles will start to appear. When most of the pancake is covered in bubbles you will know that your pancake is ready to turn.  Flip over and cook on the other side for approximately 1 minute.

4. Serve on a plate with a gluten free topping of your choice.

 

To listen to how to make the pancakes you can listen again to Siren FM’s Food for Thought programme about pancake day!

 

 

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About samanthapidoux

Double Edward R Murrow award winner for 'Best Documentary' and 'Best Feature'. Community and freelance journalist and programme maker. Currently working at the Lincoln School of Journalism at the University of Lincoln.

Posted on February 9, 2013, in Food and tagged , , , , . Bookmark the permalink. Leave a comment.

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