Thursday, 24 March 2011

Pancakes... :)))

Ok, so I have missed the boat slightly with this posting & Shrove Tuesday now being well forgotten, but pancakes shouldn't be confined to one day a year! I believe Hugh Fernely-WhatsHisFace agrees with me (I do really like him by the way, just have trouble with the name) :)

This recipe has been adapted from Delia Smith's Waitrose recipe:

10 in a frying pan with a base measurement of 20cm

110g gluten free plain flour

Pinch of salt

2 large or medium eggs
200ml unsweetened soya milk mixed with 75ml water
50g organic butter or coconut oil

To serve:
Xylitol and lemon wedges

If you have a non-stick frying pan, you need every little butter/oil!
Mixing bowl
Measure jug

1. First of all sift the flour and salt into a large mixing bowl.  Make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs so all the ingredients are well mixed.
2. Next, gradually add small quantities of the milk and water mixture, still whisking. Whisk until the batter is smooth, with the consistency of thin cream. Now melt the butter in the pan. Spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it when needed to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
3. Now get the pan really hot, then turn the heat down to medium. Use about 2 ½ tablespoons about right for a 20cm pan OR just enough to have a thin covering over the bottom of the frying pain. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only a minute to cook; you can lift the edge with a spatula to see if it’s tinged gold as it should be. Flip the pancake over, the other side will need a few seconds only – then simply slide it out of the pan on to a plate.
4. Stack the pancakes as you make them. To serve, sprinkle each pancake with freshly squeezed lemon juice and Xylitol fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra wedges of lemon to squeeze over if needed.

Post-Shrove Update
I made the traditional lemon pan-cakes for pancake day, but a few weeks after said Tuesday I had a pancake craving that just had to be satisfied. It was on this seemly ordinary Saturday that I discovered the best pancakes in the world (probably).

Add blueberries & raspberries to your pancake mix (it tends to work better with thicker pancakes) and serve with maple Syrup. Trust me, they won't disappoint!  


  1. Yummy! I love pancakes but the problem I have is how to keep them warm when I am making a large batch of them up?

    The pancake with blueberries and raspberries looks so good!


  2. Keeping them warm - I never thought of that! They never seem to last very long. But I did a bit of hunting and found what seems to be a good solution :)

    "To keep pancakes warm and tender, use a sheet of aluminum foil or a ovenproof plate or pan, layer the pancakes up as they are done, covering loosely with foil, and keep in a 200 degree oven for twenty minutes. For a phenomenal pancake, brush each side with a little butter before layering"

    Worth trying out :)


  3. Definitely worth trying! - Any excuse to be able to make more of them :)