Pancake Day is almost upon us and we hope it ends up being stacks of fun.
If you’ve got dietary restrictions though, holidays that revolve around food can be a bit of a challenge, so we thought we’d share a recipe to make pancakes which can be made as gluten-free and sugar-free, if you choose. That way, if you are restricted in what you can eat, you can still join in the fun.
This recipe has been adapted from a traditional form of pancake called “johnnycakes” which date back to the 1700’s when frontiersmen in North America cooked the unleavened batter over an open flame – often on the back of a spade or metal hoe.
It’s easy to take this older form of pancake and make it into a sugar-free and gluten-free option. (Of course, if you choose to top it with lashings of lemon juice and sugar or maple syrup – you go right ahead!).
90g (3/4 cup) gluten-free plain flour (or regular plain flour if you can tolerate gluten/wheat)
106g (2/3 cup) polenta (you can buy this flour made from corn from As Nature Intended in Ealing)
2tsp gluten-free baking powder (Dr. Oetker’s brand is gluten free)
½ tsp salt
225ml warm milk
2tbsp unsalted butter, melted
2 eggs beaten
2 tbsp sunflower oil
In a large bowl, whisk together the flour, polenta, baking powder and salt. Whisk in milk, butter and eggs until just smooth. I find letting the batter rest a minute makes the pancakes hold their shape a bit better.
Note: the more milk you add, the thinner the resulting pancake. This amount of milk gives you a relatively thick, North American style pancake.
Heat frying pan over a medium heat and brush with oil. Pour batter a few spoonfuls at a time onto the frying pan. Cook until the underside is golden and then flip. Transfer to plate and keep warm. Continue cooking the remaining batter as above.
Serve with your choice of toppings. We used lemon juice, Stevia (a sugar replacement), yoghurt, blueberries and cinnamon (which we sprinkled on in the shape of the Northfields 'N' of course!), but you are only limited by your imagination – so go for it.
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