I seem to be spending almost as much blogging time putting up recipes as I do anything else here. But then, with winter still with us and the allotment/tomatoes not yet ready to do anything, what more can I do.
If you’ve read some of my other recipes, you’ll know that I have decided I have a mild wheat intolerance and that, rather than trying to work out how much wheat I can tolerate, being wheat-free is the best I can achieve. That way if I accidentally eat some wheat, its less likely to have the painful consequences.
I’ve already posted about stuffed pancakes using gluten-free flour, but this recipe uses a mixture of rice flour and buckwheat flour. We’re trying this because I read somewhere that the commercial flour mixtures vary quite considerably so even if you use the same recipe, the results can be different. We’ve also found somewhere that seems to be prepared to sell a range of different flours (rice, potato, buckwheat, tapioca) so we can make our own flour mixtures (which is fun in its own right).
We made these pancakes and used them fresh with scrambled egg and smoked salmon (as a savoury pancake) and then the following day cold (and reheated) as a sweet pancake with stewed apple. They were nice and tasty both ways but, I don’t think we reheated them enough and they were slightly rubbery with the apple.
I know I should put pictures, but there’s no reason to let food go cold just to add prettiness to a blog entry.
Makes 5 to 6 pancakes in a 30cm pancake pan.
- 30g butter;
- 225ml milk;
- 1/2 tsp salt;
- 1/4 tsp sugar;
- 60g rice flour (we used brown);
- 40g buckwheat flour;
- 1 1/2 tsp vegetable oil;
- 2 eggs (we used large eggs because that was what we had);
- 40ml water.
Melt the butter in a pan, then add the milk.
Put the flours salt and sugar in a bowl and mix well add the eggs and oil, putting them into a well in the middle of the flour mixture and beat them into the flour using a wooden spoon. When as much of the flour as possible has been incorporated, start to add the milk/butter a little at a time (you want it off-cold or the butter will form lumps in the milk which stops it mixing in properly). Mix it (using a whisk if you feel the need) until you have a smooth batter, then add the water and mix it all together.
Leave it to stand for at least two hours (or even overnight) which allows the flours to fully absorb the liquid and prevents it being “grainy”.
Cook like any other pancake in the pancake pan but (like all non wheat flours) remember to stir the batter before you start and between each pancake.
I’ve always found when you’re cooking pancakes, the first one doesn’t cook as well as you would like but they require about two minutes per side (and you can toss them if you want).
The resulting pancakes have a strong flavour (the combination of brown rice flour and buckwheat) and a texture much more like oatcakes than traditional sweet pancakes. They are really good as savoury pancakes but equally good with strong flavoured sweet pancakes.