Perfect for breakfast, or a simple afternoon treat.
Use specialist flour in these quick and easy pancakes and safely cater for those on a gluten-free diet. If you aren't Gluten Free, just use normal plain flour.
REP: 5 MINS
COOK: 25 MINUTES plus resting
EASY
MAKES 6 SMALL PANCAKES
Ingredients
Method
Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
Heat a small non-stick frying pan with a bit of butter. When the butter starts to melt, pour a small amount of the mixture into the pan. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
Serve with a little more butter, maple syrup and a squeeze of orange juice or your pancake topping of choice. E.g. banana, blueberries, strawberries, or if you like a chocolate pancake use Nutella.
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