Gluten Free Pancake Day Pancakes

This one is a recipe we developed in 2006 so that Abigail didn't miss out on Pancake Day, it's incredibly simple and the pancakes easily taste good enough for everyone to share rather than cooking both gluten and gluten-free pancakes.  

Preparation time - ~5 minutes

Cooking time - ~5 minutes

Makes / Serves - 8 average sized pancakes

Child friendly - 3/5

Difficulty rating - 1/5

Ingredients:

100 g gluten-free plain flour alternative

2 eggs (lightly beaten)

300 ml cold milk

vegetable or sunflower oil for frying

Method:

1. Add the eggs and milk together in a jug and beat well.
2. Add the flour to the jug gradually, beating well after each addition to ensure a smooth mixture (if using an electric hand whisk you can just add it all at once).
3. Heat your frying pan to a medium heat, using just enough oil to ensure the pancake doesn't stick (this may take a couple of tries to get right!).
4. Pour in enough of the batter to thinly coat the pans base, lifting the pan from the heat and tilting it to spread the batter evenly.
5. When the underside of the pancake is a nice golden colour turn it (or flip it if your daring enough) and cook the other side until it is also a nice golden colour.

Tips:

1. If your not serving the pancakes straight away it's best to layer them between foil until you need them, they will keep in the fridge for at least a couple of days.
2. The batter made in this recipe can also be used as for crêpes, for sweet crêpes just add a 1/2 teaspoon of caster sugar to the mix in step 1 and for savoury crêpes add a 1/4 teaspoon of salt.
3. It can be very difficult to get a smooth mixture when hand beating so an electric hand mixer is definitely recommended.
4. For something a little different you can replace 10 g of the flour with cocoa to give them a chocolate twist, this works great for deserts where you are filling the pancakes / crêpes,  an old favourite is to use a black cherry filling and serve warm with a little vanilla ice cream on top, be creative!