Gluten Free Pancakes from The Foods of Athenry

Weigh out the flour, add a pinch of salt (optional), put it in a bowl and make a well in the centre of the flour.

Take your eggs, crack them, put them in the well and pour in a quarter of the milk. As this is a larger mix you can use an electric whisk to mix the flour, eggs and milk together. If you don’t have an electric then use the hand whisk. 

Tip 1: You can always melt some butter and add it to the mix as it makes the cooking easier.

Once it’s all mixed together, pour in some more milk to the mix, whisk it and taste it. If it needs more milk then pour in the rest and whisk it all until it is free from any little lumps of flour.

At this stage it is important to cover it and leave it to stand for 20 minutes. It gives you time to set up the pan.  

Now we get to the best part. So, heat up the pan and throw in a knob of butter. When the butter is nice and hot, foaming a little but not burning have a ladle ready and pour in the some pancake mix. Just enough to cover the pan as you only want a thin layer. 

Tip 2: The first one is yours as you are the cook and we feel it is the best of the lot. Enjoy it. 

Cook for a few mins until it turns the right colour, a nice golden brown on the bottom, then flip it when no one is watching and cook until it is golden brown on the both sides. Have some fun flipping the pancakes and get the kids to join in. Guaranteed laughs. 

Tip 3: After each pancake give the pan a wipe of a kitchen towel to clean off any burned butter. 

Now you are rolling. Keep cooking until you have used all the pancake mix. 

Tip 4: Have two large plates on hand warmed in the oven to put the pancakes on and cover them ready for serving.

Serve with suggar & butter, agave syrup and lemon juice or anything you want.