American Breakfast Pancakes

This really flexible, easy recipe will help you to create tasty gluten-free American breakfast pancakes in a flash - you don't even need to let the batter rest.


I like this recipe as it has easy-to-remember quantities - the same amount of flour and milk. If you like your pancakes thinner you can add a little more milk, so that your batter is runnier and will spread more but I like thick, stackable ones.

You can add any fruit you want to your pancakes. I like using fresh blueberries as they seem to burst delightfully when you eat them. Grated apple also works well or you can omit the fruit and instead serve with fresh fruit - strawberries are great. I often make the batter and then halve it and put apple in half the mixture and blueberries in the other half - the best of both worlds for those days when I can't decide what I'd prefer!

Gluten-Free American Breakfast Pancakes

American breakfast pancakes - serve with a selection of fruit, yogurt, honey, maple syrup - whatever you fancy!  Pictured here with natural yogurt and honey.

Ingredients

Makes 8 pancakes (c.8-9cm) Serves 2 hungry people or 4 less hungry people (a little dependent on how much fruit you serve with them)

  • 150g gluten free self raising flour
  • 150ml milk
  • pinch salt
  • 1 egg
  • fruit of your choice for pancakes: 75g blueberries, grated apple etc.
  • natural yogurt or crème fraîche plus honey or maple syrup to serve

Method

  • Sieve the flour into a bowl.
  • Add the salt.
  • Whisk the egg and add with the milk.
  • Stir well removing as many flour lumps as possible. Don't worry if there are still some left.
  • Add fruit if desired.
  • Heat the frying pan to a medium heat and add a dash of oil.
  • Put a dessertspoonful of batter into the pan. You will need to cook in a few batches. I can usually fit 3 pancakes in my pan.
  • Cook for 2-3 minutes on one side until golden brown. Sometimes little bubbles will appear.
  • Flip over and cook on the other side. You will find the pancakes puff up nicely.
  • Cook the other pancakes and serve with yogurt/crème fraîche and honey/maple syrup.

I don't eat this too often but it is one of my favourite weekend breakfasts. Perfect for a late breakfast and early lunch, it feels savoury and sweet all at once and if you add lots of fresh fruit you feel quite virtuous!

Either eat as you cook (not a good habit!) or wrap the pancakes in foil and keep at a low heat in the oven until they are all ready to serve.