A lovely light pancake recipe, perfect for a weekend breakfast or afternoon tea.
Ingredients
180g gluten free self raising flour (i use Doves Farm -the self raising mix has added xantham gum which makes all the difference to the texture of these pancakes)
1 level tsp baking powder
1 medium egg
1 tablespoon maple syrup
150ml lactose free milk (note that you may need to add a little more to get the batter to a dropping consistency)
Instructions
Place the dry ingredients in a large bowl, mix them and make a well in the middle
Add the syrup, egg and milk and beat together for about a minute - I use a hand mixer
Check the consistency, if it's too thick add a bit more milk and mix. It should be dropping consistency where it falls off the spoon with some reluctance
Heat a pancake skillet or frying pan on a low heat and drop approximately 1 tablespoon of batter per pancake onto the skillet, I normally do 3 or 4 at a time. Turn once you see bubbles forming on top (about a minute) and cook for a further minute on the other side.
Once cooked, they don't keep well and are best eaten straight away
It makes approximately 18 pancakes
Note- I tend not to add any butter to the pan when cooking pancakes, I think you get a better looking pancake and as the pan I use is non stick the butter is really not necessary. However if your pan is not non-stick then use a little butter to grease it.
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-pancakes/