I know I KNOW. Just how awesome do these pancakes look?! an actual tower of them covered in chocolate sauce and raspberries…you have no idea how difficult it was not to help myself to a generous portion whilst this feature was being photographed.
As you may have guessed tomorrow is Shrove Tuesday and that means no matter what fad diet or healthy-eating regime you might currently be partaking in, you are allowed a pancake (or two) it’s like the law.
Also, piled high as we styled them for the shoot would make a beautiful alternative to a traditional celebration type cake (It’s my birthday this month – any offers to make me one?)
This pretty bunch are all gluten free but should you not be adverse to the g-word then you can of course exchange the baking powder and flour for regular stuff.
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- 1 tablespoon gluten free baking powder
- 1 pinch of salt
- 1 teaspoon white sugar
- 2 large eggs (beaten)
- 30 grams butter (melted and cooled)
- 300 ml milk
- 225 grams plain gluten free flour
- butter for frying
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- The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a jug: it’s much easier to pour the batter into the pan than to spoon it.
- Heat a smooth griddle or pan on the stove.
- Pour dollops of mixure in to the hot pan to the size of pancake you want. It will spread a little bit but don’t move the pan too much as you want to leave them nice and thick.
- When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it’s time to cook the second side, and this needs only about 1 minute, if that.
- Serve hot with any number of delicious toppings from bacon and maple syrup to creme fraiche and berries.