August 12, 2022
"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/)"
- 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
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.
Whisk everything together until you have a lovely smooth batter.
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.
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.
Cook for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then carefully flip them over.
When the pancakes are golden on both sides, remove to a plate.
Repeat with the remaining batter, adding a little more olive oil to the pan between batches, if needed.
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.