My pauncakes

1
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #39307

August 12, 2022

Categories: Breakfast



"My one-cup method is a quick and easy way to make beautiful, fluffy gluten-free pancakes. I always prepared them before work when I worked in the legal office (https://www.legalfiles.com/product/corporate-matter-management/)"

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (516.3 g)
  • Calories 1137.6
  • Total Fat - 19.5 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 37.3 mg
  • Sodium - 689.4 mg
  • Total Carbohydrate - 218.2 g
  • Dietary Fiber - 32.6 g
  • Sugars - 1 g
  • Protein - 38.5 g
  • Calcium - 178.2 mg
  • Iron - 9.5 mg
  • Vitamin C - 16 mg
  • Thiamin - 1.5 mg

Step 1

Crack 1 large egg into a large mixing bowl then add 1 heaped cup of gluten-free self-raising flour (250g), 1 cup of milk (300ml) and a tiny pinch of sea salt.

Step 2

Whisk everything together until you have a lovely smooth batter.

Step 3

Drizzle ½ a tablespoon of olive oil into a large non-stick frying pan over a medium heat, carefully tilting the pan to spread the oil out evenly.

Step 4

Add a few ladles of batter to the pan, leaving space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to work in batches.

Step 5

Cook for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then carefully flip them over.

Step 6

When the pancakes are golden on both sides, remove to a plate.

Step 7

Repeat with the remaining batter, adding a little more olive oil to the pan between batches, if needed.

Step 8

Serve the pancakes while they’re still hot, with your favourite toppings.

Tips & Variations


  • SERVING SUGGESTIONS
  • Top with a little yoghurt, compote, almonds, pistachios and a drizzle of honey, or simply serve with fresh berries and yoghurt.

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