Gluten free pancakes

Pancakes are a big thing in our house, they are part of our weekend ritual and have been since the children were tiny. They all love them big and small...... I reinvented the small breakfast pancakes straight away as gluten free but it has taken me a while to find the best batter for a large crepe style pancake until now partly because I do not like the taste of buckwheat and most of the recipes called for that, so I have been working my way through various gluten free flours to see if I could find the best mix and I feel this is the one for me. I actually use gram flour for this, otherwise known as chickpea flour and you should be able to get this in a good whole food shop or some supermarkets do sell it also. 

Ingredients

Serves 4 

170g gram flour (chickpea flour) I use Doves farm, or Freee foods as they are now known 

3 eggs

300 ml milk

may need a little extra water, up to 100ml ( all depends on how large you eggs are)

Method

1. You make these as you would any pancake or yorkshire mix but for those that have not made a batter before you sieve the flour into a large bowl, I use a free standing mixer for this so I sieve straight into the bowl fitted on that. Make a well in the centre of the flour.

2. Crack eggs into a jug or bowl and lightly beat and then begin pouring into the well in the middle of the flour whilst whisking the eggs in the middle gradually bringing more flour into the mix as you go,  while doing that also begin pouring the milk in too. Continue whisking until all the flour is incorporated into the egg and milk mixture and you have a silky smooth batter. 

3. You can of course add all the ingredients into a blender and blitz until smooth or a food processor. 

4. The batter should be about the consistency of single cream so if it seems too thick once you begin making you pancakes then add some of the water. 

5. I use a flat crepe pan to cook them but whatever kind of frying pan you use make sure it is well oiled with butter. I melt the butter in the pan and then wipe it round with greaseproof to make sure it is sufficiently greased and I do that in between every pancake.

6. Heat the lightly greased pan over a medium heat and then pour or ladle the batter onto the pan tilting the pan all around so it runs all around the pan coating it. 

7. Cook until there is no more runny mix on top, That is a good way of telling if the underneath may be sufficiently cooked and then flip it over to cook the other side. 

8. Transfer to a plate while you cook the remainder of the batter. Serve with your favourite topping.