Gluten Free Pancakes
By WLR's Food Information Executive, Laurence Beeken
The batter in this recipe is made from rice flour, which contains no gluten.
The made pancakes also make a good substitute for recipes calling for pasta like cannelloni. In this case it's better to fill and/or cover with hot cooked ingredients rather than bake in the oven, but fine to put under the grill if you want to melt some cheese over.
Makes 10 pancakes.
- 4oz rice flour
- Pinch of salt
- 1 Tsp Xanthan Gum (from health food shops)
- 1 egg
- 1 egg yolk
- half pint milk
- 1 tablespoon vegetable oil
- 1 cal sunflower cooking spray (20 sprays)
- Sift the flour & xanthan gum with a good pinch of salt into a mixing-bowl, make a well in the centre, and add the whole egg and egg yolk.
- Start adding the milk to the egg and draw in the flour very gradually.
- When half the milk has been added, beat well and add the oil.
- Whisk in the rest of the milk, cover, and keep in a cool place for 30 mins before using.
- Heat a frying pan over a high heat until hot.
- While the pan is heating, measure 2 tbsp of batter into a ladle ready for making your first pancake (note how full the ladle is to avoid having to re-measure for further pancakes).
- Once the pan is hot, reduce heat to medium.
- Spray pan with 2 sprays of oil per pancake.
- Add the pre measured batter mix to centre of pan, and tip from side to side to evenly coat the bottom.
- Check when edges become loose (about 20 seconds) and the batter has solidified, then with a pan slice, turn the pancake over.
- Cook the second side for few seconds.
- Remove from pan onto a plate and keep warm* whilst you make remaining pancakes.
*(Layer pancakes onto a plate with greaseproof paper between and place plate over a pan of simmering water).
The pancakes are then ready to use.
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