Pankcake Day is with us tomorrow and so I’m putting my frying pan flipping skills to the test by whipping up some dairy free, egg free and wheat free pancakes. In accordance with my new regime, I did some research to find out if I could make egg free pancake batter and to my joy I found the following recipe which I have tweaked to be fussy foodie friendly and will be putting to the test tomorrow:
- 1 cup rice flour
- 1/2 teaspoon bicarb. of soda
- 2 teaspooons baking powder
- 1/4 teaspoon salt
- 1 cup rice milk (plain or vanilla)
- 1 1/2 tablespoons oil
- 1 teaspoon vanilla extract
Sieve the flour, baking powder, bicarb. of soda and salt into a mixing bowl.
Add vanilla essence, oil and half the rice milk and whisk together.
Gradually add the rest of the rice milk until batter reaches a thick pouring consistency.
Heat the frying pan, add a drizzle of oil to the pan. Pour in a ladel of batter, moving the frying pan to ensure an even coating of batter across the base of the pan. Cook for a couple of minutes, loosen with a spatula then get flipping!
Cook your pancakes on each side then serve with your choice of filling, both savoury or sweet.
HAPPY PANCAKE DAY!
NOTE – this recipe was taken from http://mustfollowrecipes.blogspot.com/ and tweaked to be fussy foodie friendly.