Gluten Free American Pancakes are great for that perfect weekend breakfast, a lazy mid morning brunch or an impromptu pudding.
English pancakes are more like crepes because of the lack of a rising agent such as baking powder, Gluten free American pancakes are fluffy, thick and tasty, no matter how they are eaten.
Traditional combinations use Maple Syrup, Bacon, Blueberries and Ice Cream, but they can be combined with anything you fancy. I like to add chopped Pistachios and Pomegranate seeds to mine.
Gluten free American pancakes are a US classic and should be served in a stack, with the topping of your choice.
If you choose to have them with bacon, I think streaky bacon is the best, cooked until crispy, the saltiness of the bacon goes so great with the sweetness of Maple Syrup, its almost a tragedy when there finished, the saving grace is you can make more tomorrow. 🙂
To make these delicious American Pancakes you need:
- 225 grams (8 ounces) Plain Flour (I used Doves Gluten Free plain flour)
- 1 tablespoon Gluten Free baking powder
- 300 ml (1/2 pint) milk
- 2 large eggs (room temperature and beaten)
- 1 teaspoon white sugar
- 30 grams (1 ounce) butter (melted and cooled)
- Pinch of salt
- Butter for frying
I find the fastest and easiest method is dump all of the ingredients into a blender and hit the “blitz” button.
If you prefer to mix the batter by hand, Combine the Flour, Baking Powder, Salt and Sugar through a sieve into a suitable size bowl. Make a well in the middle of the dry mix and add the beaten eggs, melted butter and the milk and mix until completely combined.
Transfer the batter to a pouring jug (I found it easier to pour out than to spoon it, but that’s a personal choice).
Heat a heavy based, smooth frying pan on your cooker , add some butter to fry in, and you can easily cook these pancakes by dropping the batter mix onto the hot surface. All you need to do for perfectly cooked Gluten Free American Pancakes is that when the upper side of the pancake is blistering and bubbling, it’s time to turn them over. The second side needs to only cook for a minute, maybe even less.
This recipe is enough for about 8 pancakes, 3 inches (75mm) across.