Friday, 20 June 2014

Three Nation Pancakes - Gluten Free

gluten free pancakes strawberries clotted cream
Three Nation Pancakes
A couple of hours ago I ate that, and others, and so I feel immensely full and uncomfortable and I have no idea how I'm going to write this without warning you off of them. 

I've been making these Pancakes for ages but I've never had the patience to document the ingredients to share as a recipe, I mix by eye usually going by the batter consistency. Today I broke the ingredients down and hopefully now I can finally post this I can also let this be a red flag with flashing neon lights warning to myself that if I keep on eating these Pancakes I am going to end up SO FAT. I've made, I've shared with you good people and now I must stop myself from this vice before I finish up looking like Mr Blobby's sister.

I shall not be blamed for any weight gain caused by sharing this recipe, it's up to you if you use restraint or not. If you aren't great with willpower you might want to click away now, I'm all about friendly warnings.

Last chance!

Okay, so you're still with me, what the hell are you thinking?! Honestly, you have no idea the level of discomfort I'm at. Remember that scene in Bill and Ted where Napoleon has finished the huge Ice Cream and everyone is chanting "Ziggy Pig Ziggy Pig"? Yeah, that's what I deserve.

Worryingly this is a really, really easy recipe that anyone can make.


1 Large Egg
4 Heaped Tablespoons Gluten Free Self Raising Flour (Doves Farm used here*)
200ml Milk (Skimmed used here - I'm not naughty all the time)
Pinch of Sea Salt
1 Teaspoon Vegetable Oil for frying


Copious amounts of Clotted Cream
Copious amounts of Maple Syrup (the good stuff ideally)

gluten free pancake
  • Break the egg into a jug, add salt and mix
  • Spoon the flour into the egg and add the milk
  • Mix until smooth
Dangerously easy! I don't even use a whisk, I find a fork works better.
  • Heat a frying pan on medium high, add the oil and swish around the pan
  • Pour the batter into the middle of the pan (I usually make the pancakes about 5 inches in diameter)
  • Cook until the batter on the top starts to bubble
  • Flip then cook for another 1 - 1 1/2 minutes
gluten free pancake
  • Serve by slathering with syrup and cream and throw on a few berries to make you feel better about this very bad food judgement you're making
gluten free pancake
Strawberries Mean One Thing - Wimbledon Is Coming!!!
Have you got why I named these Three Nation Pancakes? This recipe started off being called Gluten Free American Pancakes With A Twist but I thought that the new title was a bit more imaginative. And descriptive. We have lovely thick American Pancakes, Canadian Maple Syrup, English Countryside Berries and good old traditional West Country Clotted Cream, the three nations. Quite the combination.

I've only recently been making American style Pancakes, I used to make the batter much thinner which resulted in the Pancakes being less fluffy:

gluten free pancake
Like So
This is the kind of Pancake I always knew - the kind my Mum would make - much more akin to a Crepe than its American cousin. I prefer the latter.

The ingredients listed will make around five 5 inch American style Pancakes, if you find that the batter is too thick for your liking just add a little more milk and mix.

*If you can't get Doves Farm GF Self Raising Flour then here's the ingredients to look out for in another brand:  Flour Blend (Rice, Potato, Tapioca, Maize & Buckwheat), Raising Agents (Mono Calcium Phosphate, Sodium Bicarbonate), Xanthan Gum.

If you're in the UK Doves Farm should be pretty easy to get hold of but I know lots of you are elsewhere, hey there!

I think a Pancake induced lie down is in order.

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