Just in time for Shrove Tuesday, Gluten Free American Pancakes.
In the UK our pancakes are usually quite wide and thin, similar to a French crêpe – but once you’ve tried a proper American pancake stack, it’s hard to go back.
These Gluten Free American Pancakes are thick and fluffy, just like you’ll get in the States, but with no gluten in there to irritate you. It’s similar to a traditional pancake or Yorkshire pudding batter, with the addition of something sweet (like syrup, honey or sugar) and some baking power, to puff them up.
Rather than pouring the mix into a frying pan and swirling it round to the rim (like you would with French crêpes) you’ll want to spoon them in with a ladle in generous dollops and definitely not swirl the pan! Your Gluten Free American Pancakes should be about the size of a big drinks coaster or small side plate, as equal as you can get them, for that authentic stack effect.
Serve these Gluten Free American Pancakes with whatever you like – syrup (maple or golden), bacon, or fresh fruit – or why not all of them, if you’re feeling fancy.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
Pancakes
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- 130 g Gluten Free Plain Flour
- 1 tsp Baking Powder
- 1 pinch Salt
- 2 tbsp Golden Syrup (Honey or Caster Sugar also work)
- 1 medium Egg
- 130 mL Milk
- 2 tbsp olive oil (Melted Butter also works)
Ingredients
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- Mix all the dry ingredients together in a bowl.
- In another bowl, beat together the egg, milk and oil.
- Add the dry ingredients to the milk and egg, a little at a time, whisking together to form a smooth batter.
- Add your golden syrup (or honey, or sugar) to sweeten the batter, and mix well until combined.
- Heat a little oil in a frying pan over a medium heat.
- Using a ladle, add the mix to the pan – allow it to spread to around 10-12cm, but don't swirl it around – let it stay nice and thick!
- Fry for approximately 1 minute, until the bottom of the pancake is lightly browned
- Turn over and fry for up to a minute on the other side, until that's also nice and brown.
You can eat these Gluten Free American Pancakes one at a time as they come out of the pan, but if you want a proper American experience – with a big, thick, fluffy stack – then keep the pancakes warm in the oven. Make sure it's on a low heat and keep them under a tea towel so they don't dry out.
