Pancakes are a bit of a stand by in our house.
They are a regular request when we have the boy’s friends over, topped with maple syrup, honey or Nutella.
Generic plain gluten free flour works very well with this recipe. If making gluten free pancakes add a little melted butter, 25-50g, this will stop the mix sticking to the pan.
The pancakes freeze well, they are great for lunch boxes and afternoon tea. You can even leave the sugar out and use them as a savoury base topped with cream cheese and smoked salmon!
450g plain flour
Pinch of salt
1 teaspoon bicarbonate of soda
2 teaspoons cream of tartar
60g caster sugar
Weigh the flour, salt, bicarbonate and tartar I to a bowl.
Give it a bit of a whisk, this will get some air into the flour mix.
Add the sugar and make a well in the middle of the flour mix.
Pop the egg into the middle of the well using a whisk slowly begin to mix in gradually add the milk, try to avoid lumps.
If it does go lumpy, don’t panic! Just get a hand held blender and give the batter a whizz.
Heat a large non stick pan over a medium heat.
Spoon the mix into the pan, allow room for them to spread.
Once the bubbles burst on the top it’s time to flip the pancake over, the phot above shows the bubbles coming up.
Put the cooked pancakes onto a clean tea towel and cover as you finish the mix.
This mix will make around 40-50 pancakes depending on the size.