Recipe: Gluten free vanilla pancakes
Ingredients:
3oz Doves Farm Gluten Free Plain Flour
1 Medium or Large egg
1/2 pint of milk
about 4 drops of Vanilla Essence (make sure it's gluten free, but usually is)
Oil for the pan
Whatever you want to serve them with
Equipment:
1 large bowl, 1 wooden spoon, 1 ladle, 1 frying pan, 1 fish slice (for flipping the pancakes, not actual fish...), 1 plate, squares of greaseproof parer slightly bigger than the plate, serving plates
Makes about 10 small or 6 large pancakes
Method:
Put the flour in a large bowl. Push the flour to the edges, making a small well in the centre of the bowl. Add the egg and a small amount of the milk into the well. Stir the egg and milk, slowly introducing the flour. Add the milk in small amounts till the batter is a smooth consistency, slightly thicker than double cream. You may not need all of the milk. Add the vanilla essence. Make sure there are no lumps in the batter, you may need to use a hand whisk or stick blender.
Heat a frying pan with a few drops of oil on a fairly low-ish heat. When it starts to smoke a little, add the first ladle of batter into the centre of the pan. Swirl the pan around to make a round, thin pancake. Watch the surface of the pancake till the wetness disapears. Flip the pancake, and cook for a further 1-2 minutes. Place on a plate and cover with greaseproof paper. Repeat this process, adjusting the quantity of batter to make it a perfect circle, but still thin enough to cook evenly. Pile onto the first pancake with greaseproof paper between each one to keep them warm.
Serve with whatever you like on them!
3oz Doves Farm Gluten Free Plain Flour
1 Medium or Large egg
1/2 pint of milk
about 4 drops of Vanilla Essence (make sure it's gluten free, but usually is)
Oil for the pan
Whatever you want to serve them with
Equipment:
1 large bowl, 1 wooden spoon, 1 ladle, 1 frying pan, 1 fish slice (for flipping the pancakes, not actual fish...), 1 plate, squares of greaseproof parer slightly bigger than the plate, serving plates
Makes about 10 small or 6 large pancakes
Method:
Put the flour in a large bowl. Push the flour to the edges, making a small well in the centre of the bowl. Add the egg and a small amount of the milk into the well. Stir the egg and milk, slowly introducing the flour. Add the milk in small amounts till the batter is a smooth consistency, slightly thicker than double cream. You may not need all of the milk. Add the vanilla essence. Make sure there are no lumps in the batter, you may need to use a hand whisk or stick blender.
Heat a frying pan with a few drops of oil on a fairly low-ish heat. When it starts to smoke a little, add the first ladle of batter into the centre of the pan. Swirl the pan around to make a round, thin pancake. Watch the surface of the pancake till the wetness disapears. Flip the pancake, and cook for a further 1-2 minutes. Place on a plate and cover with greaseproof paper. Repeat this process, adjusting the quantity of batter to make it a perfect circle, but still thin enough to cook evenly. Pile onto the first pancake with greaseproof paper between each one to keep them warm.
Serve with whatever you like on them!