Gluten Free Pancakes with Lemon and Sugar

With shrove Tuesday just around the corner I just couldn’t wait to get my frying pan out and apron on. Historically, pancakes were made on this day so that the last of the fatty and rich foods could be used up before the christian season of lent. These are English pancakes which are thin like crepes. There are so many flavours that you can add to pancakes, both sweet and savoury but I wanted to make the classic lemon and sugar. I loved pancake day as a child, eating hot pancakes, crispy at the edges cooked by my mum, the sweetness and slight crunch of the sugar and the sharpness of the lemon…yum, this flavour takes me right back there. I have adapted my gluten free recipe from the queen of the 80s & 90s kitchen Delia Smith’s pancake recipe.

 

Gluten Free Pancakes with Lemon and Sugar

Pancakes with lemon and sugar2

Prep time: 10 minutes

Cooking time: 2 minutes each

serves: 2 – 3 (depending how greedy you are, we had three each!)

Ingredients:

110g gluten free plain flour (I used Doves Farm)

a pinch of salt

2 large free-range eggs – lightly beaten

200ml semi-skimmed milk – mixed with 75ml water

50g butter – melted

 

To serve:

1 lemon cut into wedges

a few teaspoons of granulated sugar

 

Get a large mixing bowl and sift in the flour and salt. Make a well in the centre of the flour and pour in the eggs. Whisk well incorporating all of the flour.

When the mixture starts to thicken slowly add the milk and water a little at a time mixing as you go. When all the liquid is in the mix add 2 tablespoons of the melted butter, scrape any remaining flour and mixture from the sides of the bowl with a spatula and mix well. The mixture should be lump free and the consistency of single cream.

Put the pan on a medium head and wait a minute for it to heat up. Use a paper towel to grease the pan with some of the remaining melted butter. Pour 1 small ladle full of batter into the pan. As soon as the batter hits the pan swirl it around so it evenly coats the entire surface of the bottom of the pan. Cook for between 30 seconds to a minute until the bottom is going golden then flip the pancake and cook the other side.

When the pancake is cooked slide out onto a plate. Re grease the pan and cook another pancake. You can stack the pancakes and keep them warm in the oven whilst you finish cooking the rest.

Once all the pancakes are cooked serve them with some sugar and the wedges of lemon.

Pancakes with lemon and sugar1

I have shared this with:

Free From Farmhouse

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Belleau Kitchen

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Charlottes Lively Kitchen

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Lavender and Lovage

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A Mummy Too

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