It was pancake day yesterday in the UK, which was a perfect time to use up some left overs I had. I’m trying out some gluten free recipes at the moment for health reasons. This recipe was awesome and I can’t quite believe I’ve been making terrible pancakes until now, I love this recipe as it makes the thick american style pancakes using self raising flour instead of plain flour.
Makes six medium sized pancakes
Firstly the syrup:
- 2 tbsp of unsalted butter
- 3 apples cut into slices
- 85g pecans halved
- 175ml maple syrup
- 1 tbsp of brown sugar
For the pancakes:
- 100g gluten free self raising flour mix
- 1tbsp caster sugar
- 2 x eggs beaten
- 284ml buttermilk
- Pinch of salt
- 25g of unsalted butter
To keep the pancakes warm while you make them you can use a baking tray lined with baking paper in a low heated oven.
Now what do I do?
- Cut and core the apple, remove the skin if desired and cut the apple into quarters.
- Heat 2tsp of butter in a pan, add the maple syrup, pecans, brown sugar and the apple quarters, stir and leave on a medium heat.
- You want to start by sieving the flour and salt in a large bowl, then make a well in the centre. Whisk in the buttermilk and about 75ml of cold water in a separate bowl or jug, slowly whisk the buttermilk mixture into the flour bowl.
- Next slowly add the beaten eggs into the flour mixture small amounts at a time until you have a smooth batter.
- Heat a large frying pan over a medium heat with two teaspoons of the butter. Let the butter melt then spoon three tablespoons of batter into the pan one on top of the other to create each pancake. One pancake should be three tablespoons of batter.
- Turn on your oven, a low temperature just enough to keep the pancakes warm.
- Check the bottom of the pancakes, once they have turned golden brown flip them to do the other side.
- Once browned on both sides place the pancake onto the oven tray and into the oven to keep warm then repeat the steps.
- Add more butter to the pan as you repeat the pancake creation process if required.
Once all the pancakes are made and the apples are soft but still formed you can serve the pancakes stacked and add the topping of syrup.