Gluten Free Scotch Pancakes

Also known as Drop Scones, these are a very quick and easy treat. This is another one of our older recipes from 2006 and definitely one of our most used.

Preparation time - under 10 minutes
Cooking time - ~10 minutes
Makes / Serves - makes ~10-15 pancakes
Child friendly - 4/5
Difficulty rating - 1/5

Ingredients:

200 g gluten-free self raising flour alternative
2 eggs (lightly beaten)
300 ml milk
2 teaspoons sugar
vegetable or sunflower oil for frying

Method:

1. Put all the ingredients into a jug and beat until a smooth batter is achieved.
2. Heat a small amount of oil in a non-stick frying pan.
3. Once the pan is nice and hot pour tablespoons of batter into the pan to form rounds, you can either use a tablespoon or carefully pour straight from the jug.
4. When the underside appears golden carefully turn them and cook the other side until that also appears golden.
5. Serve immediately or once cooled store in airtight container for a day or two. 

Tips:

1. Using an electric hand mixer for this recipe reduces the preparation time to just a couple of minutes and tends to produce a much fluffier consistency.
2. A population variation of these is 'Lemon & Sultana Scotch Pancakes', to make these just replace 10-20 ml of the milk with lemon juice and add ~25 g of sultanas to mix just before you start to cook the pancakes. You'll need to use a tablespoon rather than pouring straight from the jug though to make sure each pancake contains sultanas!
3. You can serve these just as they, with a little butter on top, some ice-cream melted over them, topped with maple syrup and pecans, topped with toffee sauce and mixed nuts or any number of other variations, be creative!

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!