Pancakes – thicker style
My kids love pancakes, and who doesn’t? Right? Each New Years Day we have made it a tradition in our household to have pancakes topped with mixed berries and maple syrup.
We sit outside in the Australian heat enjoying a delicious breakfast as a family. The kids argue over who will get the first 2 pancakes and of course it’s always Char (Miss 5 year old) then Bella then I make our pancakes making Glenn and myself one each so we have one hot pancake and one cooler pancake. Sometimes the girls eat the pancakes quicker than they are cooked. It’s always a juggle. If I had two fry pans, or you have two fry pans I should say, you could make two pancakes at once then you will be juggling between the two.
I use organic products as much as possible, however, all my recipes do work with non-organic products. You don’t need to rush out and buy organics if you don’t use them, just use what you have in your food cupboard.
Pancakes – Thicker Style
Breakfast, a sweet lunch, morning tea or afternoon tea. These pancakes are a thicker style pancake. If you like the thinner style pancake you add more milk.
Author: Tracey Francis of Essential Olie
Serves: 10 medium
- 2¾ cups Gluten Free Flour (*see note 1)
- 1 teaspoon Guar Gum
- 2 teaspoons Gluten Free Baking Powder
- 1 teaspoon Vanilla Powder (or essence)
- 2 Tablespoons Raw Sugar (*see note 2)
- 1 Egg
- 3 cups Milk (*see note 3)
- 3 Tablespoons Milk – to thin batter if too thick
- Sift flour, xanthan gum and baking powder
- Whisk vanilla powder and sugar into flour with a hand whisker
- Make a well in the centre of the flour
- Pour egg and milk into the centre of the flour
- Whisk til the mixture resembles batter
- Let the batter mix whilst the fry pan warms. If the batter is too thick add the extra milk. Remember gluten free flour can go a little gluggy
- Use either butter or nuttelex in the fry pan so they don’t stick
- Scoop desired amount of batter into the fry pan (use approximately ¾ of a ladle for medium sized, or, a measuring teaspoon or small ice cream scooper for smaller sized pancakes). If the batter is thicker you may need to work it into a circle with the back of the ladle
- When the pancake goes from glossy to a matt appearance flip it and cook til golden on the other side
- Serve with your favourite toppings – our’s is frozen mixed berries and maple syrup
* 1 – Flour: I use a mix of flours including brown rice, sweet sorghum, tapioca, potato plus potato starch and guar gum that I blend together myself (I will post this recipe in the future). However, pre-mixed self-raising gluten free flour will work as well, as will coconut flour but you may need to adjust the amount of milk so gradually add milk. * 2 – Sugar: I buy Absolute Organics raw sugar (from IGA) but you can use any sugar or omit the sugar. We have used coconut sugar and when we have had no sugar we have also used pure icing sugar. It’s up to you and your taste buds what type of sugar you use, and also the type of sugar you have in your cupboards. * 3 – Milk: For me, I use almond milk (shop brought, or, homemade) and for the rest of my family I use cow’s milk. Again, it’s up to you what you use.