Gluten free breakfast Pancakes

These are great for breakfast served with anything from maple syrup, bacon, blueberries, bananas or all of those things!!! (my particular favourite is maple syrup, streaky bacon and blueberries)  but equally good to have as a standby afternoon treat served with butter and jam or as a dessert with syrup and ice cream as they literally take minutes to whip up and cook. I love them because you can cook quite a few at a time. I use a large flat pancake pan to cook them on or cook them straight onto bake o glide on my aga hot plate but you can just use a frying pan on any heat source, (have even cooked them on a camping stove and a gas bbq using a frying pan!) 

This should make about 15-18  small pancakes so double the quantity if you want more.

Ingredients

• 120g gluten free ( I use Doves Farm) self raising flour (if you are not gluten free then just use regular self raising flour)
• 1 egg
• 150ml milk
• 1 tbsp sugar
• 1/2 tsp gluten free baking powder 

Now mine are older and eat more I have doubled this to -

Ingredients -

    240g self raising flour ( gluten free or whatever you use)

    2 eggs

   300ml milk

   2 tbsp caster sugar 

    1 heaped tsp  gluten free baking powder 

Method

1. Sieve the flour and baking powder into a bowl. Stir in the sugar.
2. Make a well in the centre.
3. Beat the egg and milk together in a bowl.
4. Gradually whisk the milk and egg mix into the flour mix making sure you get rid of any lumps.
5. Grease your pancake/frying pan well and drop tablespoon full onto the pan, spacing them apart allowing for the mixture to spread. 
6. When bubbles rise to the surface it is time to flip them over with a palette knife and cook on the other side until they are golden brown. 
7. Remove from the heat and keep warm wrapped in a tea towel or foil until the rest are cooked.
8. Serve immediately with either syrup, fruit, fruit compote, bacon or spread with butter......enjoy!

Variations

1. Add a handful of blueberries to the mix 

2. Add a grated apple to the mix 

3. Add a handful of sultanas or cranberries
4. Use half gluten free oats and grind to a flour in a high speed blender mixed with half gluten free self raising flour, you may then need slightly more or less milk, just add until it is a very thick pourable consistency, it may thicken up as you make them because of the oats absorbing the liquid so you may need to add more milk as you make them, just stir a splash more in. 

To serve

1.Mix greek yoghurt with lemon curd, this goes particularly well with the apple pancakes or blueberry ones.

2. Mix a spoonful of marmalade with some greek yoghurt