Delicious Gluten Free Pancake Recipe

Serves 4 (2 pancakes each)

Serves 4 (2 pancakes each)

Ingredients

55g/ 2 oz Buckwheat flour

Ingredients

Ingredients

55g/ 2 oz Buckwheat flour

55g/ 2 oz rice flour

55g/ 2 oz Buckwheat flour

1/2 tsp salt

55g/ 2 oz rice flour

55g/ 2 oz rice flour

1 tbsp caster sugar

1/2 tsp salt

1/2 tsp salt

1 tbsp caster sugar

1 tbsp caster sugar

1 egg and 1 egg yolk

1 egg and 1 egg yolk

290 ml/ 10 fl oz milk

1 egg and 1 egg yolk

290 ml/ 10 fl oz milk

Sunflower or corn oil

290 ml/ 10 fl oz milk

Sunflower or corn oil

Method

Sunflower or corn oil

1. Sift the flours, salt and sugar into a bowl and make a wide well in the centre of the flour. Beat the egg and yolk together in a bowl and pour into the well with a little milk.
2. With a wooden spoon, stir the egg and milk in small circles so that the flour is slowly drawn from the sides of the well into the liquid.
3. As the egg and flour mixture thickens, add the milk a little at a time continuing to stir until all the milk is incorporated and the batter is smooth. If there are some lumps, pass the mixture through a sieve into a clean bowl. Stir in 1 tablespoon of oil, cover with cling film and leave to stand in the fridge for 30 minutes.
4. Pour some oil into a 20 - 25 cm/8 - 10 inch frying pan, swirl it around the pan, then pour off the excess into a bowl to re-use. Heat the frying pan until the oil starts to smoke. The pancakes should be wafer thin so test your batter in the heated pan. Once the top of the pancake starts to to bubble, turn the pancake over and brown the second side. If the pancake seems too thick, thin the batter by adding a tablespoon or two of milk or water.
5. Stir the batter well and pour a small ladle of batter into the hot pan. Swirl the pancake batter over the base of the pan and pour any excess batter back into the bowl. After 30-40 seconds, when the top of the pancake starts to bubble, turn it over using a palette knife and brown the second side for another 30 seconds. Repeat with the remaining batter. Cover the cooked pancakes with greaseproof paper and keep warm in a very low oven before serving.
6. To serve, spread or spoon on the filling, loosely roll up the pancakes and place on a warmed serving plate.

Method

Method

1. Sift the flours, salt and sugar into a bowl and make a wide well in the centre of the flour. Beat the egg and yolk together in a bowl and pour into the well with a little milk.
2. With a wooden spoon, stir the egg and milk in small circles so that the flour is slowly drawn from the sides of the well into the liquid.
3. As the egg and flour mixture thickens, add the milk a little at a time continuing to stir until all the milk is incorporated and the batter is smooth. If there are some lumps, pass the mixture through a sieve into a clean bowl. Stir in 1 tablespoon of oil, cover with cling film and leave to stand in the fridge for 30 minutes.
4. Pour some oil into a 20 - 25 cm/8 - 10 inch frying pan, swirl it around the pan, then pour off the excess into a bowl to re-use. Heat the frying pan until the oil starts to smoke. The pancakes should be wafer thin so test your batter in the heated pan. Once the top of the pancake starts to to bubble, turn the pancake over and brown the second side. If the pancake seems too thick, thin the batter by adding a tablespoon or two of milk or water.
5. Stir the batter well and pour a small ladle of batter into the hot pan. Swirl the pancake batter over the base of the pan and pour any excess batter back into the bowl. After 30-40 seconds, when the top of the pancake starts to bubble, turn it over using a palette knife and brown the second side for another 30 seconds. Repeat with the remaining batter. Cover the cooked pancakes with greaseproof paper and keep warm in a very low oven before serving.
6. To serve, spread or spoon on the filling, loosely roll up the pancakes and place on a warmed serving plate.

1. Sift the flours, salt and sugar into a bowl and make a wide well in the centre of the flour. Beat the egg and yolk together in a bowl and pour into the well with a little milk.
2. With a wooden spoon, stir the egg and milk in small circles so that the flour is slowly drawn from the sides of the well into the liquid.
3. As the egg and flour mixture thickens, add the milk a little at a time continuing to stir until all the milk is incorporated and the batter is smooth. If there are some lumps, pass the mixture through a sieve into a clean bowl. Stir in 1 tablespoon of oil, cover with cling film and leave to stand in the fridge for 30 minutes.
4. Pour some oil into a 20 - 25 cm/8 - 10 inch frying pan, swirl it around the pan, then pour off the excess into a bowl to re-use. Heat the frying pan until the oil starts to smoke. The pancakes should be wafer thin so test your batter in the heated pan. Once the top of the pancake starts to to bubble, turn the pancake over and brown the second side. If the pancake seems too thick, thin the batter by adding a tablespoon or two of milk or water.
5. Stir the batter well and pour a small ladle of batter into the hot pan. Swirl the pancake batter over the base of the pan and pour any excess batter back into the bowl. After 30-40 seconds, when the top of the pancake starts to bubble, turn it over using a palette knife and brown the second side for another 30 seconds. Repeat with the remaining batter. Cover the cooked pancakes with greaseproof paper and keep warm in a very low oven before serving.
6. To serve, spread or spoon on the filling, loosely roll up the pancakes and place on a warmed serving plate.