This is a recipe I discovered years ago, when I first went gluten free, again on that French blog by Perrine (on mange sans gluten). I’ve changed it a bit and it’s a huge success in our house. We have a tradition to make breakfast pancakes every Monday morning – it gives us a good start to the week 🙂 We often make them another day of the week as well, sometimes not even for breakfast but just as a day time snack.
They are easy and quick to make, delicious, and, of course, gluten free. They can be made dairy free too (I tried it and they’re just as delicious). Here is what you need:
Ingredients:
- 170 g gluten free bread mix flour (I use Schaer mix B)
- 40 g cornflour
- 1 teaspoon gluten free baking powder
- 1 pinch of salt
- 450 ml milk (or soja milk if you want them dairy free)
- 50 g melted butter or vegetable oil (colza or sunflower)
Method:
- In a bowl, place the gluten free flour, cornflour, baking powder and salt.
- Mix well.
- Add the milk and melted butter or oil.
- Mix well, preferably using a blender.
- The batter will get fairly thick – that’s normal. If you make it ahead, it’s fine, but it will get even thicker – again, that’s normal and perfectly ok, it doesn’t affect the taste.
- Heat a little vegetable oil in a frying pan and fry small portions of the batter. I use a small plastic ladle and one ladle makes one pancake.
- Turn the pancakes after a couple of minutes and fry gently, making sure they are golden on both sides.
- Serve straight away and enjoy!
We love these with maple syrup. You can of course also spread jam, peanut butter, or honey on them. If we’ve run out of maple syrup, we like to sprinkle a little sugar, cinnamon and lemon juice on them – it’s delicious! I have even put some cheese on them sometimes and it tastes great if you’re in the mood for savoury stuff.
Make ahead tip: these taste delicious when they are just out of the pan, warm with nice crispy edges. If you keep them for a couple of hours, they are ok, but they are nothing exceptional. If I need to make them ahead, I prepare the batter and keep it in the fridge, then fry the pancakes at the last minute. The batter will thicken, but that doesn’t matter; you can easily prepare it a day ahead and it will be fine.
Hope you enjoy them!
