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| INGREDIENTS | METHOD |
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If you are on a lactose free diet you can replace the milk
with soya or rice milk and use the Glutano Bread & Cake
Mix. 110 g Glutano Flour Mix (either Bread & Cake Mix or High- Fibre Bread Mix) 1 Egg 250 ml Milk 1 Tablespoon Vegetable Oil 1 Pinch Salt |
1. Weigh the Glutano Flour Mix into a bowl and make a well in the centre. 2. Drop in the egg. 3. Start adding the milk to the egg, gradually drawing in the flour. 4. When you have mixed in half the milk add the oil, beat well with a hand held electric whisk if you have one. 5. Whisk in the remaining milk, cover and leave to stand for thirty minutes before using. Heat a heavy 6" (15cm) frying pan. 6. Drop in a small knob of butter and a small amount of oil, you probably need a little more fat than you would use with a wheat flour pancake. 7. Your pan needs to be nice and hot before dropping on a large tablespoonful of the batter. 8. Roll the pan to spread the mixture thinly and cook for about half a minute, loosen the pancake and turn (or if you are brave you can toss it.) 9. Cook the other side for the same amount of time keeping the pancake moving. 10. Turn out onto a tea towel over a cooling rack and stack the pancakes until they are all done. 11. This mixture should make 5 or 6 pancakes. 12. You can make your pancakes ahead of time, to reheat, just place them overlapping on a plate and pop into a hot oven 200 C/400F (gas mark 7) for 6 to 7 minutes. 13. Serve with honey or jam or lemon and sugar, or you can fill with a savoury filling for a complete meal. 14. The pancakes will freeze, but not for longer than a week. |