I remember finding these delightful pancakes, before my coeliac diagnosis, when I had visited America for a holiday. The love attraction I had for these pancakes were instant but for some unbeknown reason… I never bought or made them again!
Now fast forward 7 years and I was walking around Selfridge’s Food Court with Mike [where we like to look at all the expensive and ‘out of this world’ food] when I found Aunt Jemima’s pancake batter mix! I nearly skipped in happiness until I realised I can’t have them… but I could try and make some gluten free alternatives!
These pancakes are easy to make and the recipe can be modified and ‘dressed up’ once you’ve created the confidence to make more. Try adding delicious blueberries to the mix, raisins etc. Also, it’s worth noting that the batter may seem ‘thick’, but this is perfectly normal – happy pancake making!
- 130g of Plain Flour [I used Doves gluten free]
- 125ml/4 fl oz Milk
- 1 teaspoon of Baking Powder
- 1 Egg
- 2 tablespoons of Caster Sugar
- 1/4 teaspoon of Salt
- 2 tablespoons of Melted Butter [slightly cooled]
- In a bowl, add the caster sugar, baking powder, salt and plain flour
- In a separate jug [or bowl] gently stir together the melted butter, milk and eggs with a whisk or fork
- Add the milk, egg and butter mixture together with the flour mix and stir any lumps out with a fork [try not to over whisk as this can sometimes toughen the pancakes]
- Heat a knob of butter in a non stick frying pan over a medium heat – the pan is ready for the batter once the butter has melted.
- Add in a ‘ladles worth’ of batter into the frying pan [if you don’t have a ladle, in a small glass or cup, add 3 tablespoons of the pancake batter into a cup and pour onto the frying pan]
- Continue cooking the batter until it starts to bubble on top – this is a sign that it’s ready to be flipped over. Continue cooking until both sides are nice and golden.
- Stand back and admire your pancakes – then scoff the lot!
It’s obvious you won’t be able to eat all the pancakes you make [although it’s rather tempting!] so it’s best to freeze the cooked pancakes for a later date. These pancakes can be stored in your freezer for up to 6 weeks. Gently wrap each individual pancake with either baking parchment, cling film or tin foil and gently store on a shelf in the freezer.
How To Reheat Pancakes After Freezing:
- Heat oven to 190°C/gas mark 5
- Tightly cover each pancake with foil and place on the middle shelf
- Bake for 8/10 minutes or until thoroughly heated
- Place up to 3 pancakes on a microwavable plate
- Microwave on high for 1 and a half minutes or until pancakes are hot