NEW YEAR, NEW HOUSE & PANCAKES - WELL SAME HOUSE BUT IT'S A NEW BECAUSE IT'S CLEAN FOR ONCE......
I've been going through my house and throwing out extra stuff and giving things away i no longer need. Being the New year and all i really want a clutter free home. So one of my projects is to go through my Food & Home Magazines I've collected through the years, rip out out the recipes i like (some of you are gasping right now, I do love them but i need the space) and put them into a folder. The rest of the mags are going out with the recycling *pat on the back*
And while on my recipe rampage i came across a crepe recipe that seemed rather tempting to try. Plus I've been having the urge for some nice yummy pancakes and my husband adores them, so it was easy for me to want to make a nice batch for us to eat.
But would it work??? You see recipe's always get converted into wheat-free in our house as my daughter is wheat intolerant and my hubby and i feel it's healthy to have whole wheat or wheat-free for ourselves. But the recipe's i've tried in the past to convert from normal wheat pancakes to wheat-free have been disastrous!!! trust me - BAD!!! not edible and just plain sad. So i decided to give this recipe a whirl and the results were quite good :)
pancake with cinnamon and sugar with a squeeze of lemon
250ml cake flour ( i used Nature's choice Gluten -Free Cake Flour)
1 teaspoon baking powder
pinch of salt
1 teaspoon lemon juice
2 and half teaspoons oil
iced water for thinning
oil for frying
Sift the flour, baking powder and salt into the bowl. Combine the milk, water, lemon juice and oil in a jug. Add the egg and whisk to combine. Make a well in the center of the dry ingredients and pour in the egg mixture.Beat well until smooth (i used a hand whisk and beat the mixture until there were no more lumps). Cover and refrigerate for 2 hours - but can be used after 30 minutes of refrigeration at the very minimum.
Before using, thin down the mixture wuth ice water to the consistency of pouring cream.
Heat a frying pan. pour in about a teaspoon of oil. When hot add enough mixture to just coat the bottom of the pan then tilt and swirl the pan until the pan is evenly coated.cook until the are starting to dry and the surface is all bubbky and slightly firm then loosen with an egg lifter and flip. cook the other side and then serve with cinnamon and sugar and some lemon squeezed over or make into a savoury chicken and mushroom pancake or fill with anything edible your heart desires