Hey folks, it’s that time again. I meant to post this earlier and I can see some of you have already been making searches for gluten free pancakes and as usual these will not disappoint…..
So I was scrolling through my recipe index and thinking.
I’ve already posted a gluten free recipe for american style or scotch pancakes as they’re known here and let’s not forget the little clouds of heaven but alas English pancakes were nowhere to be seen. I know it’s pitiful, with the Queen’s jubilee just round the corner I’m sure she’ll be hanging her head in shame 😉
To make Lizzy happy, I gave myself a slap on the wrist and got to mixing and they turned out pretty great. English pancakes are thicker than French crêpes but thinner than Scotch pancakes, they are generally sweet rather than savoury and are best served with a dash of lemon and a sprinkle of sugar. I kid you not when I say this recipe was two, three years in the making, it was getting that elasticity, texture and taste in a gluten free mix that was a major issue. I, of course decided to make things harder for myself by making a dairy and gluten free version, but this is certainly no substitute, it has a warm nutty texture and the natural sweetness of hazelnut milk means you don’t have to dump in a gallon of sugar for them to taste good.
The ground hazelnut flour gave it a lovely speckled appearance and they looked and tasted like REAL pancakes. Have a lovely Pancake Day everyone!
Gluten free Hazelnut Pancakes
The tablespoon of oil in the mix, means you don’t have to add oil to the pan if you’re using non-stick. If you can’t find hazelnut flour, get some chopped, roasted hazelnuts and grind them in a grinder or food processor .
- 42.5g/1/4 cup potato flour
- 42.5g/1/4 cup plus 1 tbsp millet flour
- a pinch of salt
- 250ml/1 cup hazelnut milk
- 2 eggs
- 30g/1/3 cup ground hazelnuts/hazelnut flour
- 1 tbsp oil
- 125ml/1/2 cup sparkling water
Place all the ingredients into a blender, blend all ingredients together and put pancake mix in a bowl and refrigerate for a few hours or overnight.
Spoon two ladles full of mixture into a frying pan. (The pancakes can be quite brittle so more mix is better ). Fry pancakes on a crêpière or in a frying pan.
Best served with a dollop of Nutella!
Crêpes noisette sans gluten
Vous n’avez pas besoin de mettre d’huile dans la poêle/crêpière la cuillère à soupe d’huile suffira. Si vous ne trouvez pas de poudre de noisette vous pouvez en faire vous-meme avec des noisettes dans un mixer.
- 42.5g de farine de pomme de terre
- 42.5g farine de millet
- 1/8 c à c de sel
- 250ml de lait noisette
- 2 oeufs
- 30g de poudre de noisette tamisée
- 1 c à s d’huile vegetale
- 125ml d’eau gazeuse
Mettez la pâte dans un blender ou mixer jusqu’à l’obtention d’un mélange homogène. Conservez au frigo pendant quelques heures ou pendant la nuit. Mettez deux cuillères de coulée dans une poêle ou une crêpière et faites frire. La pâte est un peu fragile donc c’est mieux de mettre un peu plus de pâte que d’habitude.