Megan Berry is back! You know your a serious food blogger when you steals a chefs second name! Anyone who knows me knows I have a love for two things, Matilda, and pancakes! So it made perfect sense I did a USA style pancake post for all you wheat/gluten/milk free so and so's.
What you will need:
3 large eggs
115g plain gluten/wheat free flour
140ml soy milk
1 table spoon of baking powder
1 pinch of salt (optional, as salt and sweet make me nervous)
Method:
Grab a large-medium mixing bowl, personally I use Prymex because I like people who come to my house to think I've got my shit together; And mix together the flour, milk and baking power.
Then you will need to separate the egg whites and yolks, putting the egg whites in a separate bowl, I like to use a small mixing bowl, because I'm practicing for bake of!
Then give the mixture a good old mix, mixing out those pesky lumps! Separately you're gonna add the salt to the egg whites, and mix! This usually takes a lot of time and effort, but with a good old electric whisk, you're laughing! You want to mix the egg whites until they're basically like froth!
Spoon in the egg whites with the pancake mixture. Do this slowly and gently ensuring you don't disturb any of the air bubbles, as you'll end up with flat pancakes, and no one wants them! Ask your ex boyfriends!
On a low - medium heat, ad a little bit of oil onto a non stick frying pan - again I'm trying to look like a real grown up, so I opt for teal, but any pan will do!
Once the pan is hot enough add a wooden spoon size amount in the middle of the pan, and cook for about 30 seconds, then on top of that add another, to build layers so the pancakes don't turn into crepes. Then when you feel ready, flip the pancake over and cook until brown.
Personally I like to drowned my pancakes in golden syrup and strawberries, but the rest if up to you!
Love Meg xxx
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