Perfectly Gluten Free Pancakes or Crêpes

These delicious gluten free pancakes are completely indistinguishable from normal English pancakes or French Crepes!

Unbelievably, they were actually the best pancakes I've ever made - and I've been making them for many years. This year, I made them gluten free, as my daughter was diagnosed with Coeliac disease last year, and after a bit of tweaking, they were the most delicious, light, laciest pancakes I've ever made!

Well, having perfected them, it would be selfish not to share with other people cooking gluten free (and of course for my daughter, when she needs the recipe!), so here it is. I hope you love it as much as we did - I've never seen pancake mix disappear so quickly - and I actually had three rather than my usual one, which is a first!

Makes 6-8 pancakes, easily doubled for more.

Ingredients

• 100g gluten free plain flour (I recommend Doves Farm brand - you can substitute 1/3 GF buckwheat flour if making crepes, or keep all plain)
• Pinch of salt
• 2 large eggs (preferably organic) 
• 1 x 15ml tbsp neutral tasting oil (or 1.5 tsp butter for crepes), plus a little extra oil for frying
• 240ml whole milk
• 60ml cold water
  
  Optional - for pancakes with sweet toppings add a tsp of vanilla extract to the batter

Toppings

• Choose a combination of your favourites from: Lemon juice, Sugar, Orange juice, Golden Syrup, Maple Syrup, Ice Cream, Whipped Cream, Fresh Fruit, Dule du Leche, Chocolate Spread, Chopped Nuts or whatever takes your fancy

Method

1. Add the flour and salt to a large bowl, and make a well in the centre.

2. Add the eggs, the oil, and about 1/4 of the milk into the middle of the flour, and start whisking in the middle until all of the flour is incorporated into a thick mixture.

3. Slowly add the rest of the milk, whilst mixing, and the water, until everything is evenly combined together. Leave to stand for 20-30 minutes.

4. Heat up a good non-stick frying pan over a medium heat, and brush with a little oil when ready to go - remember, the first pancake may be a bit rubbish, but persevere!!!

5. IMPORTANT: Give the pancake mix a good stir/whisk just before using for each pancake, as the flour tends to settle at the bottom. Once your pan is hot, take 2/3 to 3/4 of a ladle of freshly stirred batter, and pour into the hot pan, whilst quickly swirling around to coat the whole pan evenly. Keep swirling until all of the mixture has covered the pan and stopped moving.

6. As soon as you see the mixture has turned a golden brown around the edges, and is just set, carefully flip and cook until the other side is speckled brown.

7. Serve onto a hot plate, and add your favourite toppings and enjoy!