One of the sence meadow team has recently been experimenting with a gluten free diet for health reasons, so some of the recipes will now appear as gluten free versions. This morning I really fancied some drop pancakes for breakfast, so I experimented with this gluten free version and it came out pretty well.
Gram flour has a good color, but a very savory chick pea taste, so the vanilla essence and sugar is essential to balance this. Gluten free flour tends to have a chalky taste ( IMHO), but blending it with the gram flour helps to balance that.
Makes 6 – 8 pancakes. We usually have 3 each.
- 50g of Gram Flour ( Chick pea flour)
- 50g of White S/R Gluten free Flour or Plain Rice Flour and a tsp of GF Baking powder.
- 50g of caster sugar
- 1 medium egg
- 4 tblsp of milk ( 4 x 15ml)
- 1 tsp Vanila Essence
- A big handful of fresh blueberries or raspberries
Mix the flours and sugar. Make a well in the center, add the egg, milk and vanilla essence and beat in the well. Mix in the flour and sugar until you have a soft gloopy mixture. The mixture should drop off of a spoon, but not be a full-on pouring consistency. At this point, I slightly crush the berries in my fingers, and stir them into the mixture.
Heat a non stick pan, greese lightly with a spray oil/ butter or sunflower oil. Wait till the fat beads and the pan is nice and hot. Using a table spoon spoon in dollops of mixture, I can fit 4 in my pan at once. The mixture will spread out slight, wait till it looks firmish, and then flip with a fish slice. Watch the heat carefully, and tun down if they are getting too brown. They should rise slightly as you fry them off.
If you are doubling the recipe for a larger family, you may want to have some tin foil and keep them warm in the oven whilst you cook them all up.
We serve them with natural yogurt, chopped fresh fruit and honey. But they are lovely just with a trickle of honey.