Week Fourteen - Wheat Free Pancakes
For all those unaware of the effects of wheat on some of us unfortunate souls, it is HIDEOUS! I had a spell of getting really bad bloat baby (similar to a food baby but you are crippled over) recently and I know my body does not agree with wheat or gluten or something that it contains in the process of making the product but it kicked my ass into gear to avoid at all costs. Now this isn't too lose weight or to be part of the health craze this is purely to elevate the symptoms I get when I consume whet based products.
So out to the shop and 4 different types of wheat free flour later I am ready to hit this thing head on full pelt. Pancakes are the ultimate weekend treat and something I could not go without occasionally on a weekend. I had to give up thick crusty warm bread with bacon and brown sauce, pancakes was not going to be another no go area.
Surprisingly taking a normal recipe, changing normal flour for wheat free and it was bearable. I mean nothing can replace a good fluffy wheat filled pancake but it satisfies the need. They were a little more chewy than normal and the texture a little more dense but with honey and banana or a spoon full of cherry jam (as shown) it goes down lovely. With more reading there are several variations that I need to try out but I am glad that I can still make my quick simple pancakes on a lazy Sunday brunch.
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
Serve with lashings of real maple syrup and extra butter if you like.
http://www.bbc.co.uk/food/recipes/fluffyamericanpancak_74828
#onenewrecipeaweek #wheatfree #ilovebaking #pancakes #love #nom
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