This is adapted from my mom's old recipe book to be gluten-free.
It also produces excellent pancakes using regular flour, which don't require the additional milk that is usually needed for the gluten-free version.
I only rediscovered a recipe from a few years ago. I've tried various pancake recipes because they're simple and versatile. You can create anything from a filled pancake to a pancake hot dog or burger, especially since there are few bread alternatives that taste just as good.
The distinction between pancakes and crepes lies in the inclusion of a leavening agent, which is baking powder in the case of pancakes.
Ideas, Advice and Suggestions
Large Eggs – If
you’re making Gluten free Pancakes you need at least 2 eggs even if you use larger
eggs but if youre using all purpose
flour start with 1 egg as see how it goes
Woolworths
Gluten Free Flour – This is my go to All Purpose flour replacement
Baking Powder –
it’s only a ¼ teaspoon so it would be hard to replace with baking soda reminder
that baking powder can contain cornstarch
Salt – Enhances
the flavour
Milk – Full cream
cows’ milk is my first choice if you are using low fat do not add extra until
you have checked at the consistency
Tested with Woolworths
low fat lactose free – Found it was workable, but the pancakes broke more easily
that with cow’s milk
Oil – just enough to cover the pan I normally
have a mug next to the stove and I pour the oil from the cup and then pour almost
all the oil back into the mug between pancakes so that it’s a really thin film
of oil
Gluten Free Pancakes
Preparation Time: 10 minutes
Cooking Time: 15-25 minutes
Total Time: 25-35 minutes
Servings: 15 to 20 pancakes
Level of Difficulty: Easy
The Origin of the Recipe: Not specified
Diet: Gluten-free
Lovely soft gluten-free pancakes. A delightful breakfast option for anyone following a gluten-free diet.
Ingredients
- 1 to 2 large eggs (if using AP flour use 1 egg, if GF use 2 eggs)
- 1 cup (120g) Woolworths Gluten Free Flour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup milk or Woolworths low fat lactose free (bit more to make the batter more liquid)
- High smoking point oil for frying (sunflower or canola)
Instructions
- Mix the flour, baking powder, and salt. Add a little of the milk and stir until perfectly smooth.
- Gradually add remaining milk. Beat the mixture very well.
- Add the well-beaten eggs. The mixture needs to be quite liquid, so add extra milk if required. To make the mixture smooth, use a stick blender at the end.
- Pour ¼ cup of the mixture into a hot, greased frying pan and cook to a light brown color on both sides. (¼ cup should be able to cover the bottom of a standard frying pan; if not, add a tablespoon of milk at a time until you get the correct consistency)
- Add a filling of your choice or sprinkle each pancake with cinnamon-and-sugar mixture and roll.
- Serve hot with a slice of lemon.
Notes
When you've mixed everything if the batter is still lumpy use a stick blender to ensure a smooth mixture this will cause the batter to be bubbly let it stand for half an hour and it should settle down.
Oil – just enough to cover the pan I normally have a mug next to the stove and I pour the oil from the cup and then pour almost all the oil back into the mug between pancakes so that it’s a really thin film of oil.
To make a pancake hotdog, select a hotdog sausage of your preference (be mindful of the processed meat and check the ingredients carefully). Add some tomato sauce, ketchup, mustard, or fried onions, then wrap it like a burrito and enjoy. In my opinion, it's tastier than a gluten-free roll.