Post by kickingfrog on Jan 29, 2011 10:57:55 GMT
Pancakes!
Pancakes
(from GF board)
**************
From Lyn G
4oz Juvela white mix
2 medium eggs
1/2 pint milk.
Whizz together in blender.
Fry as usual, serve with lemon juice & sugar to taste.
*************************************
from Peter
150g Juvela Harvest Mix
1/2 pt milk
1/2 tspn Baking Powder
Dash Vanilla Essence
Whiz up in a blender, put in fridge for couple of hours till thickens up, cook as you like them. Be ready to beat kids of them with a big stick as they taste fantastic especially smothered in M+S Neopolitan Ice Cream or Silver Spoon Toffee Treat sauce.
************************************
From Charlotte
The Schar Mix C (basically corn, no wheatstarch) makes very good pancakes. If you follow the recipe for crepes on the packet (basically the same as the above one), which includes a generous nob of melted butter in the mixture, you can cook them in a good non-stick pan without having to grease it each time.
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From Jill
The Valiform pastry mix also makes excellent pancakes. Better then when I use to use wheat flour
****************************************
From Fiona
Follwed the glutafin receipe for pancakes which made 5 and I scoffed 3 of them and have frozen two, very yummy I must say!!
****************************************
From Karen
100g Buckwheat flour
50g melted butter
300ml milk
1 egg
Pinch of salt
Oil for frying
We just blend it all together with an electric mixer and fry in a non-stick frying pan or wok.
We find the pancakes easier to do than normal gluten flour and we all like the slightly nutty taste.
Go well with lemon and sugar, maple syrup or chocolate spread!
*********************************
Fresh berry pancakes (non gluten/wheat/dairy)
From The Guardian
For this recipe, the baking powder you need - free of gluten/wheat and dairy elements - is found in health shops. I have used blueberries but you can adjust the flavour by using whatever is in season. You can also make one whole cake: in that case, increase the cooking time to 40-45 minutes.
120g ground almonds
240g fine ground polenta
2 tsp gluten/wheat/dairy-free baking powder
4 large eggs
200g caster sugar
2 large mangoes, stoned and the flesh mashed
1 tbsp lemon juice
100ml olive oil
200g fruit pulp (frozen mixed mashed berries are fine), drained
200g fresh blueberries
Preheat oven to 180 C. Mix together in a large bowl the polenta, almonds and baking powder. In a separate bowl, mix the eggs and sugar until thick and creamy, then add the lemon juice, oil, mangoes and fruit pulp and mix. Add the polenta to the almond mix and finally add the fresh berries. The mixture should be thickish and rather chunky. Use a muffin tray - oil each hole and line with baking paper. Pour in the mix, filling each hole to about two-thirds of the space. Place in hot oven for 25-30 minutes. The cakes are done if a wooden cocktail stick comes out clean when inserted into the centre. Makes 8-10 depending on pan size.
Cost: £ 6.90
cuisine20quid@aol.com
***********
Pancakes!
Posted by andrew on 3/2/2005
GF board
I've found the best flour to use is Juvela gluten free mix.
Just take one egg, 5 fluid oz milk, and 4-5 oz mix, add a pinch of salt and whisk away. If you require a thicker pancake, like scotch pancakes, add more GF mix, if you want a crepe like pancake add less GF mix. Either way, fry in a drop of oil, and usuall the first one sticks but after that the rest should be fine.
If you use the thicker mixture try frying a few chopped spring onions and adding a few kernels of corn. They're lovely as a savoury pancake, also add a bit of syrup and a few sultanas to make a sweet one.
************
Pancakes
Posted by Andy on 27/2/2006
GF board
I shall be using the following simple pancake recipe.
10 oz Doves Farm Gluten Free flour.
2 eggs.
1 pint milk.
Add eggs and half milk to flour and beat to smooth batter.
Add rest of milk, beat well and then leave for 30 mins.
Cook as per normal pancake - very hot oil in heavy frying pan is best. Try and spead batter mix very thinly in frying pan for best result. Some of my early attempts made for great frisbees and my clay pigeon shooting improved no end!
My daughter is lactose free, so I will have to use Soya milk if she wants any pancakes tomorrow. That works OK, though you may need a little more lemon juice or sugar to improve the taste a bit.
*****************************************
Gluten and wheat free Pancakes
Posted by Florence on 27/2/2006
The following link should take you to the Glutafin pancake recipe. There are alternative instructions for using the GF/WF mix. I use this recipe but with Juvela white mix which is not WF. I made a batch this afternoon which I will use tomorrow with a savoury filling. They keep for a few days in the fridge, stacked on a plate and covered with cling film.
***************
Glutafin Pancake batter recipe
Preparation time:
10 minutes
Cooking time:
3 minutes
Makes:
5
Ingredients
110g/ 4oz Glutafin Multipurpose White Mix
1 Medium egg
300ml/ 10fl oz Semi-skimmed milk
1 x 15ml tbsp Vegetable oil
To serve
Lemon juice and caster sugar
Classic Devon Cream Tea filling:
5 x 15ml tbsp strawberry or raspberry jam (1 x 15ml tbsp per pancake)
5 x 15ml tbsp clotted cream (1 x 15ml tbsp per pancake)
Method
1.Place Glutafin Select White Mix into a large bowl. Make a well in the centre and add the egg and a little milk. Whisk to form a thick paste. Gradually beat in the remaining milk to obtain a smooth batter.
2.Heat 1 x 5ml tsp of oil in a non-stick frying pan. Pour in a little batter and tilt the pan back and forth to evenly cover the base with the batter.
3.Cook for 1-2 minutes on each side and transfer to a warm serving plate. Cover with greaseproof paper and keep warm and while the rest of the pancakes are made.
4.Sprinkle with the caster sugar and lemon juice, roll up and serve.
5.Best eaten fresh or within 24 hours. Stack plain pancakes between sheets of greaseproof paper. Wrap loosely in foil before reheating in a warm oven for 10 minutes.
Gluten-free, wheat-free option
Use 75g/ 3 oz Glutafin Gluten Free Wheat Free White Mix and the remaining ingredients as shown. This makes a thicker batter and a slightly thicker pancake.
To freeze
Stack between greaseproof sheets, wrap as above and then seal in a freezer bag. Reheat in a warm oven from frozen or heat for a few seconds in the microwave.
www.glutafin.co.uk/Recipe/Pancake-Batter/
****************************************************************
Re: Gluten and wheat free Pancakes
Posted by Gina (bristol) on 27/2/2006
I make dairy free/egg free & GF pancakes by mixing Juvela harvest mix with soya milk.
Keep adding soya milk and beat until you have a batter consistency.
I leave it in the fidge for 20mins or so (it does get thicker!) then fry in pan as usual. Im a rubbish cook but they seem to come up ok!!
***************************************************
Posted by Gill on 20/12/2006
This is my recipe:
1 cup (i.e. 250ml) flour (Doves farm 'white' or 'bread' flour)
1 teaspoon of GF baking powder
Mix in 2 beaten eggs + enough milk to make smooth thick batter.
Add raisins or sugar if you wish.
Use a heavy based pan with corn oil, and get it really hot. Use one ladleful of batter for each 'cake'. Turn them when the top is dry but before underneath is burnt!
Makes 3 or 4 'cakes' about 4 to 5in in diameter.
V good with syrup or on their own. Would travel well, specially if made with the Doves farm 'Bread' flour, as it contains xantham gum.
***********
Posted by Vicky, Surrey on 19/12/2006
Try:
Doves Farm GF flour 100g
2 eggs - separated, whisk egg whites and fold in as last ingredients
150ml Soya milk (or normal if you can have it)
Drop real vanilla essence
Handful of blueberries
Cook in batches and serve with maple syrup
******************
Pancakes
(from GF board)
**************
From Lyn G
4oz Juvela white mix
2 medium eggs
1/2 pint milk.
Whizz together in blender.
Fry as usual, serve with lemon juice & sugar to taste.
*************************************
from Peter
150g Juvela Harvest Mix
1/2 pt milk
1/2 tspn Baking Powder
Dash Vanilla Essence
Whiz up in a blender, put in fridge for couple of hours till thickens up, cook as you like them. Be ready to beat kids of them with a big stick as they taste fantastic especially smothered in M+S Neopolitan Ice Cream or Silver Spoon Toffee Treat sauce.
************************************
From Charlotte
The Schar Mix C (basically corn, no wheatstarch) makes very good pancakes. If you follow the recipe for crepes on the packet (basically the same as the above one), which includes a generous nob of melted butter in the mixture, you can cook them in a good non-stick pan without having to grease it each time.
*****************************************
From Jill
The Valiform pastry mix also makes excellent pancakes. Better then when I use to use wheat flour
****************************************
From Fiona
Follwed the glutafin receipe for pancakes which made 5 and I scoffed 3 of them and have frozen two, very yummy I must say!!
****************************************
From Karen
100g Buckwheat flour
50g melted butter
300ml milk
1 egg
Pinch of salt
Oil for frying
We just blend it all together with an electric mixer and fry in a non-stick frying pan or wok.
We find the pancakes easier to do than normal gluten flour and we all like the slightly nutty taste.
Go well with lemon and sugar, maple syrup or chocolate spread!
*********************************
Fresh berry pancakes (non gluten/wheat/dairy)
From The Guardian
For this recipe, the baking powder you need - free of gluten/wheat and dairy elements - is found in health shops. I have used blueberries but you can adjust the flavour by using whatever is in season. You can also make one whole cake: in that case, increase the cooking time to 40-45 minutes.
120g ground almonds
240g fine ground polenta
2 tsp gluten/wheat/dairy-free baking powder
4 large eggs
200g caster sugar
2 large mangoes, stoned and the flesh mashed
1 tbsp lemon juice
100ml olive oil
200g fruit pulp (frozen mixed mashed berries are fine), drained
200g fresh blueberries
Preheat oven to 180 C. Mix together in a large bowl the polenta, almonds and baking powder. In a separate bowl, mix the eggs and sugar until thick and creamy, then add the lemon juice, oil, mangoes and fruit pulp and mix. Add the polenta to the almond mix and finally add the fresh berries. The mixture should be thickish and rather chunky. Use a muffin tray - oil each hole and line with baking paper. Pour in the mix, filling each hole to about two-thirds of the space. Place in hot oven for 25-30 minutes. The cakes are done if a wooden cocktail stick comes out clean when inserted into the centre. Makes 8-10 depending on pan size.
Cost: £ 6.90
cuisine20quid@aol.com
***********
Pancakes!
Posted by andrew on 3/2/2005
GF board
I've found the best flour to use is Juvela gluten free mix.
Just take one egg, 5 fluid oz milk, and 4-5 oz mix, add a pinch of salt and whisk away. If you require a thicker pancake, like scotch pancakes, add more GF mix, if you want a crepe like pancake add less GF mix. Either way, fry in a drop of oil, and usuall the first one sticks but after that the rest should be fine.
If you use the thicker mixture try frying a few chopped spring onions and adding a few kernels of corn. They're lovely as a savoury pancake, also add a bit of syrup and a few sultanas to make a sweet one.
************
Pancakes
Posted by Andy on 27/2/2006
GF board
I shall be using the following simple pancake recipe.
10 oz Doves Farm Gluten Free flour.
2 eggs.
1 pint milk.
Add eggs and half milk to flour and beat to smooth batter.
Add rest of milk, beat well and then leave for 30 mins.
Cook as per normal pancake - very hot oil in heavy frying pan is best. Try and spead batter mix very thinly in frying pan for best result. Some of my early attempts made for great frisbees and my clay pigeon shooting improved no end!
My daughter is lactose free, so I will have to use Soya milk if she wants any pancakes tomorrow. That works OK, though you may need a little more lemon juice or sugar to improve the taste a bit.
*****************************************
Gluten and wheat free Pancakes
Posted by Florence on 27/2/2006
The following link should take you to the Glutafin pancake recipe. There are alternative instructions for using the GF/WF mix. I use this recipe but with Juvela white mix which is not WF. I made a batch this afternoon which I will use tomorrow with a savoury filling. They keep for a few days in the fridge, stacked on a plate and covered with cling film.
***************
Glutafin Pancake batter recipe
Preparation time:
10 minutes
Cooking time:
3 minutes
Makes:
5
Ingredients
110g/ 4oz Glutafin Multipurpose White Mix
1 Medium egg
300ml/ 10fl oz Semi-skimmed milk
1 x 15ml tbsp Vegetable oil
To serve
Lemon juice and caster sugar
Classic Devon Cream Tea filling:
5 x 15ml tbsp strawberry or raspberry jam (1 x 15ml tbsp per pancake)
5 x 15ml tbsp clotted cream (1 x 15ml tbsp per pancake)
Method
1.Place Glutafin Select White Mix into a large bowl. Make a well in the centre and add the egg and a little milk. Whisk to form a thick paste. Gradually beat in the remaining milk to obtain a smooth batter.
2.Heat 1 x 5ml tsp of oil in a non-stick frying pan. Pour in a little batter and tilt the pan back and forth to evenly cover the base with the batter.
3.Cook for 1-2 minutes on each side and transfer to a warm serving plate. Cover with greaseproof paper and keep warm and while the rest of the pancakes are made.
4.Sprinkle with the caster sugar and lemon juice, roll up and serve.
5.Best eaten fresh or within 24 hours. Stack plain pancakes between sheets of greaseproof paper. Wrap loosely in foil before reheating in a warm oven for 10 minutes.
Gluten-free, wheat-free option
Use 75g/ 3 oz Glutafin Gluten Free Wheat Free White Mix and the remaining ingredients as shown. This makes a thicker batter and a slightly thicker pancake.
To freeze
Stack between greaseproof sheets, wrap as above and then seal in a freezer bag. Reheat in a warm oven from frozen or heat for a few seconds in the microwave.
www.glutafin.co.uk/Recipe/Pancake-Batter/
****************************************************************
Re: Gluten and wheat free Pancakes
Posted by Gina (bristol) on 27/2/2006
I make dairy free/egg free & GF pancakes by mixing Juvela harvest mix with soya milk.
Keep adding soya milk and beat until you have a batter consistency.
I leave it in the fidge for 20mins or so (it does get thicker!) then fry in pan as usual. Im a rubbish cook but they seem to come up ok!!
***************************************************
Posted by Gill on 20/12/2006
This is my recipe:
1 cup (i.e. 250ml) flour (Doves farm 'white' or 'bread' flour)
1 teaspoon of GF baking powder
Mix in 2 beaten eggs + enough milk to make smooth thick batter.
Add raisins or sugar if you wish.
Use a heavy based pan with corn oil, and get it really hot. Use one ladleful of batter for each 'cake'. Turn them when the top is dry but before underneath is burnt!
Makes 3 or 4 'cakes' about 4 to 5in in diameter.
V good with syrup or on their own. Would travel well, specially if made with the Doves farm 'Bread' flour, as it contains xantham gum.
***********
Posted by Vicky, Surrey on 19/12/2006
Try:
Doves Farm GF flour 100g
2 eggs - separated, whisk egg whites and fold in as last ingredients
150ml Soya milk (or normal if you can have it)
Drop real vanilla essence
Handful of blueberries
Cook in batches and serve with maple syrup
******************