Simple Gluten Free Pancakes

Easy to Make Gluten Free Pancake Recipe

Basic Batter Recipe - Ingredients for making about 8 pancakes
4oz (100g) wheat and gluten free plain flour.
Half a Pint (250ml) of soy milk.
1 Standard Egg. (Size 2)
Pinch of Salt (half teaspoon)
Optional - add a some soy butter to the mixture

Extra Ingredients to finish the pancakes
2 floz (50g) oil - for the frying pan.
Sugar, Lemon, Orange etc to add flavor.

Making the Gluten Free Batter

1. Sieve the gluten free flour and salt into a mixing bowl.
   Make a small hollow in the center of the mixture and drop in the egg (not the shell).
2. Begin to mix while gradually adding about one quarter of the soy milk.
   Continue to mix well until bubbles become visible in the mixture.
3. Gradually pour in the remaining soy milk while continuing to mix.
   (if it's a bit too thick - then add a little water.)
4. Pour batter into a jug for easier pouring into pan.

Making the Pancakes

1. Heat the frying pan, and place a small piece of lard/fat in the Center. Allow this to melt and spread over the pan.
2. Get the pan nice & hot and when the lard begins to smoke slightly, stir and pour in some of the batter - approx 30ml or 2 tablespoons, or enough to thinly cover the bottom of the pan. (tilt the pan to help the batter spread evenly)
3. Cook until nicely golden brown on the bottom. (shouldn't take too long)
4. And now the only tricky bit of the whole operation - toss / flip the pancake to within an inch of the kitchen ceiling and position the pan to perfectly catch the pancake on the way down - cooked side up, easy. (you could of course just turn it over with a big plastic spoon, but where's the fun in that? ;-)
5. Cook the other side until nicely golden brown.
6. Serve immediately with sugar, syrup, lemon or orange poured on top.
7. err.... eat the thing, anyway you want. (tip - when frying never turn the pancake more than once.)

Easy pancake recipe Topping ideas - Strawberries, Lemon, Orange Juice, Honey, Maple Syrup, Golden Syrup, Grated Cheese (grilled), Sugar, Raspberries, Chocolate Sauce, Blueberry sauce - plus more or less anything you care to try.

Storing Pancakes

To Keep Pancakes for longer

To keep your pancakes for a few hours after they're made, cover the stack of cooked pancakes with a clean tea towel. If you need to store them for longer, then put a square of grease proof paper between each pancake and then wrap the stack in foil and put in the fridge. They should be fine for about 2 days.

You can free freeze the foil wrapped stack for up to 4 months.

To reheat the basic Pancakes

If frozen allow to thaw completely. Then place the foil wrapped stack into a cool oven at 375F / 190C for about 25 minutes. For filled pancakes pre heat oven first.

More easy pancake recipes
Buttermilk Pancakes
Banana Pancakes
Crepes Suzette