Gluten Free Pancake Recipe & Simple Pancakes Recipe
Published on January 20, 2014 by
Pancakes are a family favourite and while they are best served at breakfast they remain delicious at any time of the day! Forte’s Executive Chef, Anthony Sullivan has created two tempting pancakes recipes for you to try.
This particular pancakes recipe is gluten free but you can adjust the ingredients and toppings to your liking if needed.
One recipe is Anthony’s take on traditional pancakes, while the other is a healthier gluten free pancake alternative.
The finished product from Anthony’s pancake recipe.
(Soft pancakes with maple butter, bananas & strawberries)
Original pancake recipe
This recipe is a traditional pancake mix and is perfect for pancake lovers.
Soft pancakes with maple butter, bananas & strawberries
- • 2 large free range eggs – beaten
- • 1 tablespoon baking powder
- • 40gm melted butter
- • 200 ml milk
- • 100ml cream
- • 220gm flour
- • Pinch salt
- • 1 teaspoon castor sugar
Step 1: Mix dry ingredients together in bowl.
Step 2: Fold in milk, cream & butter.
Step 3: Allow mixture to rest for 20 minutes.
Step 4: Pour mixture into hot oiled non-stick frypan on medium heat, cook until bubbles appear, approx. 2-3 minutes.
Step 5: Flip over & cook another 1-2 minutes until cooked through.
Step 6: For the butter, whip 250gm butter, until light & fluffy, it will be white in colour.
Step 7: Fold in 50 icing sugar & 50 ml maple syrup.
Garnish pancakes with sliced banana & strawberries, a quenelle of maple butter & drizzle some more maple syrup across the top.
Gluten free pancake recipe
The pancakes recipe below is gluten free but you can adjust the ingredients and toppings to your liking if needed.
Buckwheat & Potato Pancakes – This pancake recipe makes 10 portions.
- • 200gm cooked & sieved potato
- • 110gm buckwheat flour
- • 1 whole egg
- • 1 egg white extra – whisk to form peaks in separate bowl
- • 210ml milk
- • 1 tsp baking powder
- • salt & pepper to taste
- • Pinch nutmeg
Step 1: Whisk flour, egg, milk, baking powder, salt, pepper, nutmeg in bowl
Step 2: Then fold into potato mixture (still warm is best) make sure mixture has no lumps.
Step 3: Now fold the whipped egg white into mixture.
Step 4: Preheat oven to 180deg.
Step 5: Pour mixture into oiled & hot frypan, cook until bubbles appear on side of pan.
Step 6: Carefully flip over, and then pour onto an oiled oven tray.
Step 7: When all ready, place into oven for 3-5 minutes or until pancakes are cooked through.
You can serve these with maple syrup & butter, or go savoury with garnishes such as crispy bacon, grilled tomatoes or chorizo.
Anthony Sullivan is an expert in creating mouth-watering food and has personally perfected Forte’s menu selection. Forte provides catering for Sydney functions and can help transform your event into a tasteful evening.