I've been asked for this recipe so many times, and have promised to share it so many times too, so at last here it is. And perfect timing too, you can rustle up a batch of these for Pancake Day today!
Pancakes are our Sunday morning breakfast tradition. Or rather they used to be, until James got a waffle maker for Christmas and so now we sometimes have waffles instead. But pancakes are often requested AS WELL as waffles!
My recipe is adapted from a couple of old pancake recipes I have in one of those fundraising cookbooks you get. You know the ones, where people submit their favourite recipes and you can guarantee that they will work as they have been tried and tested so many times in a real kitchen before they were shared.
Well, I used to make either of the two pancake recipes from this book. There were bits from both that I liked. When I started adapting them to be free from I changed up a few quantities and took bits from each recipe, and eventually came up with this recipe which we all love.
Don't skip on adding the oil to the batter, it really is the final touch to making these pancakes lovely and light. Also, do try and let the mixture sit for just about 5 minutes before making. It lets everything settle and thicken nicely before you start.
I actually often make double this recipe, but you should get about 15-20 pancakes out of these quantities.
You will need:
2 eggs, beaten
250 ml soya milk
2 oz sugar (granulated is just fine)
10 oz Doves Farm Gluten Free Self Raising Flour
1 tsp baking powder
1 tbsp golden syrup
1 tbsp oil
- Beat the eggs and the milk together.
- Add the sugar, flour and baking powder then whisk together until smooth.
- Add the oil and syrup then whisk again.
- Let sit for 5 minutes while you lightly oil a frying pan or griddle and heat up until hot.
- Pour dollops of the batter onto the pan/griddle. Let cook for about 2-3 minutes each side. You will know that it is ready to turn as you can see the bubbles starting to form on the uncooked side. Don't leave it for too long once you see the bubbles starting before you turn them. You will want to turn them almost as soon as you see the bubbles start, although this will depend on how hot your pan is. I often find that the very first pancakes in your batch are the trial and error ones, the ones where you get used to quite how hot your pan is and how long they need to cook for!
Yes, I have three pans on the go. It means I get them finished quicker!
- While you cook more batches, keep your freshly made pancakes warm under a clean tea towel. This stops them from drying out.
-Best served warm with syrup, or butter and jam, or fruit, or whatever you fancy really!
