Today is Shrove Tuesday, commonly known as Pancake Day! Traditionally it is the day to clear out the larder before the fasting of Lent, using up any leftover flour, eggs and milk and making them into lovely fluffy pancakes!
We love pancakes in our family, but I have often had to make two versions - one normal, and one 'funky' - gluten and dairy free, which I can eat.
This morning I decided to make one that we could all eat, and they turned out to be the best 'funky pancakes' I've made to date. Even my rather fussy daughter enjoyed them! Hoorah!!
Here is the recipe:
Into a blender or food processor, put:
225g gluten free flour (either shop bought or make your own)
1 tsp gluten free baking powder
1 tsp sugar
a pinch of sea salt
2 large free range eggs
30g rapeseed oil
600ml dairy free milk (I used cashew milk, but feel sure other types will work too - try with your favourite)
a little oil for frying.
Whizz the whole lot up until thoroughly mixed.
Get your griddle or frying pan good and hot, then lightly coat with oil before spooning on pancake mix, gently spreading with the back of a spoon to form a roughly 15cm diameter thickish pancake. (I was able to get 3 at a time on my cast iron griddle plate)
After about a minute the pancakes will be ready to flip over. Don't over cook them or they will get tough.
Once cooked on both sides, place in a warmed oven while you cook the rest.
When ready to eat, layer pancakes with dairy free yoghurt or crème fraiche, bananas and maple syrup. (or anything else you like! Streaky bacon and maple syrup are special favourites!)
Happy Pancake Day!!