Our guest blogger Samantha Pidoux has always been a lover of pancakes and has some great ideas for topping yours this Pancake Day. As well as being delicious and a bit different because ‘American style’, they’re also gluten free!
I love pancakes, who doesn’t? A year into my new life without wheat, I challenged myself to make the best gluten free pancakes I could. Using a gluten free plain flour, and oozing with confidence I made the batter and cooked my golden discs.
Once cooked my heart sank as I bit into what I thought was rubbery and horrible tasting. Even with loads of chocolate spread on one and a lot of sugar and banana on another I was only pretending to be happy with my gluten free version.
In the years after this first attempt I re-visited the recipe and over the years I have adapted this simple recipe for the perfect gluten free pancake. This is not the traditional pancake but an American version. It does take a little more effort, but I promise you it is worth it.
Gluten free American style pancakes with fresh raspberries, homemade chocolate sauce and vanilla ice cream:
This recipe makes 21 medium sized pancakes.
Ingredients for the batter:
225g gluten free plain flour
60g corn flour
2 teaspoon of gluten free baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
3 tablespoon of caster sugar
600ml of buttermilk
4 tablespoons of melted butter
Ingredients for the chocolate sauce:
50g plain gluten free chocolate
50g milk gluten free chocolate
3 tablespoons golden syrup
2 tablespoons caster sugar
2 teaspoons of cold water
200g fresh raspberries
Vanilla ice cream (maybe some Dennetts Ice Cream?)
1. In a bowl add all the dry ingredients – flours, baking powder, bicarbonate of soda, salt and sugar. Then add the eggs, melted butter and buttermilk and whisk all the ingredients together until you have a smooth batter. This will be quite a thick batter.
2. Heat a frying pan and add a little oil – use a flavourless oil such a vegetable or sunflower. Using a ladle, spoon in a little of the batter into the frying pan. Don’t use a whole ladle full as the batter will spread. It should be about a third full. Alternatively use a tablespoon as this will make the perfect size pancake.
3. As the pancakes cook, bubbles will start to appear. When most of the pancake is covered in bubbles you will know that your pancake is ready to turn. Flip over and cook on the other side for approximately one minute. Put your pancakes in a warm oven to keep warm while you make the rest of the pancakes and the chocolate sauce.
4. To make the chocolate sauce – break up the chocolate into a small saucepan and add the golden syrup, sugar and water. On a low heat melt the chocolate and other ingredients. Keep an eye on it and stir as the chocolate begins to melt. If the sauce is too thick add an extra teaspoon of water and stir into it. Remove from the heat and pour into a jug.
5. Remove the pancakes from the oven and stack three of them onto a plate. Now pour over some of the chocolate sauce and sprinkle over the raspberries and top with some vanilla ice cream.
Alternative topping ideas:
Homemade blueberry sauce – heat 200g of blueberries in a saucepan with two tablespoons of water over a low heat and wait for the blueberries to soften. Pour over a stack of pancakes and top with a scoop of vanilla ice cream.
Happy gluten free cooking :)
By Samantha Pidoux
We stock a variety of gluten free products at selected Lincolnshire Co-op food stores. Find out more here: http://bit.ly/LCoopGF