Sunday is often the day that “He who Only Cooks Pancakes,” takes to the kitchen. Last Sunday morning he decided to test his hand at making them gluten free.
I have to admit I was a little skeptical that these pancakes would taste as good as his usual fare (which are truly magnificent) but he proved me wrong. They were absolutely delicious, light and fluffy, and covered in wonderful berries. A masterly effort considering he knows very little about different types and uses of flour. He never puts eggs in the mix so they are egg free, however I am not sure if the custard powder is egg free so you’d have to check your packet!
We always have home-grown berries frozen in the freezer because we grow raspberries, strawberries, mulberries and blueberries. Not everyone can do this, however when we see berries on special we also buy, hull and freeze them in snap lock bags for porridge, cakes… and now pancakes.
THE RECIPE
To make about 6-7 pancakes
1 cup Has No GF Self Raising flour
1 heaped Tbs rice flour
1 Heaped Tbs corn flour
2 heaped Tbs White Wings Gluten Free Custard Powder
Full cream milk
Berries (he used frozen strawberries and blue berries)
Squeeze of lime or lemon juice.
Strawberry yoghurt (optional on top)
2 Tbs brown sugar
METHOD
Mix all the dry ingredients together then add the milk until it’s like thick cream. Thick but pouring consistency.
While you cook the pancakes heat berries in a sauce with 1 Tbs brown sugar and a dash of water. Place two pancakes on each plate, sprinkle each with 1 tsp brown sugar and lime juice then top with berries.
Woohoo! These are the nicest pancakes ever! Slightly crunchy underneath, soft fluffy and very more-ish. Do hope you like them.
