GLUTEN FREE BLUEBERRY SYRUP PANCAKES

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It’s pancake day! So it’s time for some delicious gluten free pancakes.

These scotch pancakes are so yummy, and super quick and easy to make. I have added blueberries to the mix and made a blueberry syrup to spoon over the top, but the choice of topping is completely up to you. I also love to add strawberries, banana, Nutella or just a simple lemon and sugar combo.

You will need:

For the pancakes:
200g of gluten free self raising flour (we are using Doves Farm)
2 eggs
2 teaspoons of sugar
Half a pint / 300ml of milk
Oil for the pan
Half a pack of blueberries

For the syrup:
75g sugar
1tablespoon of lemon juice
50ml of water
Half a pack of blueberries

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Method:

1. Mix together the sugar, flour, eggs and the milk. Gradually add your milk to avoid forming lumps in the mixture.

2. Once your mix is ready and your pan is hot and starting to smoke, use a ladle to spoon some mixture into the pan. We find about 3/4 of a ladle is about the right amount for a scotch pancake.

3. Straight after placing the batter in the pan, drop a few blueberries onto the mix before cooked. This recipe makes about 16 scotch pancakes, but if you wish to make a smaller batch, just half the recipe.

4. Cook until air bubbles start to appear on the surface and the bottom is golden, then flip the pancake to cook the other side.

5. To make the syrup, dissolve the sugar in the 50ml of water over a low heat. Then add the other half of your pack blueberries and bring to the boil. Let the mixture boil for 1 minute then add the lemon juice. Set the syrup aside for 2 minutes before spooning over your pancakes.

And enjoy! 🙂

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There is no reason why you should miss out on pancake day just because you are gluten free! Whip up these and nobody will know the difference.

 

K

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