Monday, 8 February 2016

Scotch Pancakes - Gluten, Wheat, Dairy, Soya and could be free

My daughter was keen to make pancakes this weekend, and wanted to try something slightly different from our buckwheat pancake recipe here. She wanted something she could take to school in her packed lunch and smaller scotch pancakes (sometimes called "griddle cakes") seemed an ideal choice!


Ingredients

  • 200g flour (we use Dove's Farm gluten free blended flour)
  • 1 tbsp baking powder (not teaspoon)
  • 1 tbsp sugar
  • 1 tsp cinnamon (optional)
  • 1 large egg (egg replacer should work)
  • 300mls your choice of milk (we used rice milk)
Method
  • Add dry ingredients to the mixing bowl
  • Beat egg and milk into the mixture, using a hand balloon whisk. If using egg replacer mix as instructed and add gradually to the dry ingredients. READ LABEL as instructions vary.
  • Heat frying pan to medium and add safe oil
  • Fry small spoonfuls of batter to make pancakes approx 3" across

TIP This batter is a LOT thicker than your regular pancake batter - this is intentional to prevent the batter spreading too much.

And here's my chef - she made the pancakes above all by herself!


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