Today is Shrove Tuesday, which pretty much means that everyone will be flipping those frying pans, tossing pancakes in the air and making a dozen delicious pancakes or in our case; gorgeous gluten free pancakes!
Pancakes make excellent quick meals for students as they’re ‘cheap as chips’ and because they’re so quick, you can rustle up a few for breakfast before lectures! You can also make a dozen at night if you’re burning the midnight oil studying, plus if you find you make too many, they freeze really well!
I absolutely love pancakes and when I would go for dinner at my grandads house on a Sunday and he would make the most amazing pancakes ever! I’d have them with sugar, lemon or even gravy – if I was in the mood for something savoury!
So you can imagine when I was diagnosed with Coeliac Disease that I was a wee bit nervous about pancake day because I was worried the gluten free pancakes weren’t going to taste like ‘normal’ wheat pancakes.
You see, when I was first diagnosed I remember taking a little trip to The Eighth Day Co-Op on Oxford Road, Manchester. It has everything from vegan food to gluten free pasta, bread and other delights. It was here that I saw a mix to make gluten free buckwheat pancakes. These buckwheat pancakes are very popular and well liked by other gluten free peeps but sadly, they weren’t for me. It may have something to do with how I made them or I did something wrong, but they tasted like a sugarless, flat sugar puff? [The cereal with the terrifying but adorable Honey Monster].
Which is why I needed to make some ‘normal’ tasting pancakes and pronto! So on the rare occasion I went home to see my parents, I asked my Dad if he’d help me make some gluten free pancakes. So using Dove’s gluten free plain flour, he whipped up a quick pancake batter mix and made me my first batch of gluten free pancakes, I took one bite and with a mouthful of pancake, all I could manage to say was:
“Om,ma,mod! May mase mi meal manmakes!” which translates to – “oh my god, they taste like real pancakes!” *cue fanfare music*
So here is my easy and tasty gluten free pancake recipe [if you fancy gluten free American style pancakes, try this recipe]
- 100g Gluten Free Plain Flour
- 200g Milk
- 50g Water
- 1 Egg
- 1 tablespoon of Butter
- In a bowl, add the flour and make a ‘well’ in the middle
- Add the egg, and with a fork or whisk, mix together the egg and flour
- In a jug, or separate bowl, mix together the Milk and Water then gradually add it with the egg and flour mixture. The pancake mix should look and be, the same consistency as like single cream
- Now add the Butter to the frying pan over medium flame, move the pan around to spread the butter out
- Add enough pancake mix to the frying pan and cook until it starts forming bubbles on top and is golden on the bottom
- Now for the fun part, you can either flip it over using a spatula or using the frying pan itself but be careful not to get in stuck on the ceiling!
- Cook on the other side until golden, then pop it on a plater and serve with your favourite gluten free topping!
Gluten Free Toppings:
- Fruit; Bananas, chopped Strawberries, Blueberries
- Peanut Butter