Fruity Pancakes (GF)
Makes: 16 Mini Pancakes
Pancake Day is a highly anticipated day for all ages and so I decided to make this recipe for my little boy who was diagnosed with coeliac disease at the age of 18 months. It was really important to me that he did not miss out or feel different in any way and so these light but substantial mini pancakes can be created in minutes before the school rush begins. Toppings are key to creating delicious tasting pancakes whether gluten-free or otherwise so experiment with different flavour combinations to suit sweet or savoury pancakes such as seasonal berry fruits with crème fraiche, or slices of ham, mushrooms and mozzarella.
225g / 8oz gluten-free plain flour
1 teaspoon gluten-free baking powder
50g / 2oz caster sugar
1 medium egg
175ml / 6fl oz milk
25g / 1oz butter
Pinch of cinnamon, (Optional)
1. Sieve the gluten-free flour and baking powder into a large mixing bowl, then add the caster sugar and optional cinnamon then make a well in the middle.
2. Gradually add the egg and the milk, stirring to make a thick batter, then whisk until the batter is smooth.
3. Melt the butter in a non-stick pan over a medium heat and when hot enough, drop tablespoons of the mixture, leaving enough space between them that they do not overlap.
4. As bubbles begin to appear on the surface, turn over using a palette knife and continue to cook until golden brown. Transfer on to a plate and cook the remaining mixture adding additional butter if required to prevent sticking with the next batch.
5. Serve as they are or with freshly squeezed orange or lemon juice and a sprinkling of sugar, a spoonful of jam or honey or seasonal fresh berry fruit.
Note: Add a splash of milk if the mixture begins to thicken too much for your preference.