I Love Pancakes!
I am not sure why, but that felt like somebody else was saying me too!
If you didn’t say me too, can you suggest any other kind of breakfast that can give you such tantelising flavours, diverse layers of texture, decadent dark and rich maple syrup and plenty of TLC? I don’t think so!
This little dish, if cooked properly, presented beautifully and with a smile can really turn a bad day around! And this is why I had to master it!
The first time I tasted it was in Manchester, nearly 14 years ago. It was a treat from James, then my sweetheart now my husband. I have had a challenging day, one of those where you turn off your alarm clock and lie to yourself saying the famous: …just 5 more minutes!
Then, you wake up abruptly and 20 minutes are gone. You look at the alarm clock trying to see if you are really late or you woke up even stupider and forgot how to read the time. Not such luck! From that moment on everything goes comically wrong, rushed through like in old silent comedy movies.
On that day what added insult to injury was a rip in my Moschino sexy pencil skirt and the fact that the bus driver didn’t give me the chance to recover from this shock and kept running after him. Don’t they just love it! It’s like they play a game with you, they wait and show you the bait: catch an early ride home!
Then, after you took the bait and you are running in a very unfeminine way, struggling to keep it together with heels, miniskirt and bags. When you are starting to smile and slow down because you made it, they go. Honestly!
Anyway, James decided to go to this quirky cafe’, full of sixties staff and run by smiling people with rasta blonde hair. I thought: if you cannot fight them, join them! Thank God they prepared the most delicious pancakes you can possibly taste and just like that I was hooked.
I had to learn how to cook them too! There had been many Sunday mornings with enough ingredients to prepare at least 3 batches of pancakes to achieve that perfect combination. I was on a mission: me, my ingredients, my faithful old pan, another twist of the recipe, my favorite stripy apron and the most wonderful balloon whisks that money can buy!
When I thought that I finally had it and I was almost in tears, I discovered my food intolerance and I had to start from scratch again. Don’t you just know it!
Anyway, I think I succeeded it and without wheat, gluten and low in sugar. They are simply heavenly, thick, soft, soaked in layers of maple syrup or agarve syrup, mixed berries and bananas. What else can you ask for?
Well, it’s my pleasure to enclose the recipe for my pancakes but if you don’t feel up to it, just come along to Del Sole. I would say catch the bus, or shall I say run for it!!
For the pancakes:
- 150g rice flour
- 1 tsp gluten free baking powder
- Â½ tsp xanthan gum
- Â¼ tsp salt
- 4 tbsp runny honey
- 2 tbsp canola oil
- 1 large free range egg
- 185ml milk
- 1 tbsp lemon juice
- Â¼ tsp vanilla extract
- Sift all the dry ingredients in a bowl and mix well.
- In a separate bowl place the honey, oil, egg, 125ml of milk, lemon juice and vanilla and mix with a hand blender until frothy.
- Whisk the wet ingredients into the dry ones, adding the rest of the milk to make a smooth batter easy to pour.
- Don’t over mix the batter or you will end up with Frisbees.
- Place a small ladle of batter on a preheated non sticky pan coated with melted butter and cook for a few minutes or until bubbles appear.
- Flip the pancake and cook the other side.
- Serve the pancakes with layers of fresh berries and chopped bananas and a topping of maple syrup or agave syrup gently warmed and a sprinkle of icing sugar.