Another gluten free alternative, but please don’t be afraid to substitute wheat flour if you don’t need the gluten free option. Buckwheat flour and wheat flour do work in a similar way, although if you aren’t comfortable with different flour yet it is strongly recommended to weigh your flour rather than using cup measurements.
- 1 cup buckwheat flour (or plain flour)
- ½ cup gluten free self raising flour (or regular S.R. flour)
- 2 eggs
- 1 cup of milk (rice or soy milk for dairy free)
- 50 grams butter (olive oil for dairy free)
- Optional ½ cup of sugar
- Soften butter in a container and whisk in eggs
- Sift dry ingredients and stir while adding milk slowly
- Lightly rub pan with butter and heat
- Spoon or pour mixture into hot pan and cook on one side until bubbles appear on the surface – this indicates it is cooked through.
- Cook for a minute or 2 and check if other side is brown
- Remove and repeat until all pancakes are cooked
DID YOU KNOW? You can make pancakes with as much or as little milk as it takes to get the right pancakes for a particular dish. If you want thin crepe style pancakes, simply add more milk until the mixture is easily pourable. For ‘drop scones’, or miniature pancakes add milk slowly and stop when it is barely pourable.
- 2 large apples
- 1/2 cup of white sugar or Xylotil or other alternative
- 50 grams butter
- Heat pan until it’s HOT
- Add sugar to pan (dry) and allow it to heat up, keeping the sugar moving around to avoid burning
- I like to add the apples next, because the juice adds to the sugar and makes an apple flavoured toffee. Toss around and coat with the sugar, heating up the apples until they start to soften.
- Add butter to the mix and keep moving it around. If it sticks to the pan it may burn.
- At this point, it is up to you when you remove the mixture from the heat as it will go from a soft sauce like caramel to a sticky, chewy caramel in a short time – in particular when it cools.
- Work fast to serve!
TIP: For savoury pancakes leave out the sugar and add salt instead. The basic mixture never changes, and it is forgiving enough for you to experiment with your favourite flavours.