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Including extra ingredients in the batter adds another flavour dimension to the finished recipe, but the additional ingredients need to be chosen carefully so as not to conflict with any filling or sauce. Below are a few ideas for flavouring both sweet and savoury pancake batters
Although there are quite a few gluten free flours, many are not suitable for use by themselves i.e. without the need for additional and unusual ingredients such as xanthan gum, and many are not readily available to buy. Between these two factors, there are really only three which would be suitable and which are easily obtainable from supermarkets, namely - Gram (chickpea) flour and Rice Flour and Maize (corn) flour.
All of these can be made into a batter in the following proportions which is sufficient to serve 4 (makes 8 x 25cm/10-inch Pancakes)
Note when using maize flour and gram flour, mixing it with rice flour achieves a more refined finish. The mixing and cooking is the same as with an ordinary batter, adding the melted butter at the same time as the milk, and the pancakes hold together well even when made quite thinly.
Dairy free pancake batter is relatively easy to achieve by replacing the milk and melted butter where applicable, with any of the following COLD liquids:
STOCK OR WATER
PART FRUIT JUICE
What flour can be used to make pancakes?
Always use plain flour. This can be white or brown wheat flour (wholemeal/whole wheat), Atta four, buckwheat flour, white or brown rice flour, gram (chickpea) flour, corn (maize) flour (Masa Harina) - not to be confused with cornflour/cornstarch - teff flour.
What liquids can be used to make pancakes?
The usual liquid used to make pancakes is cows milk however this can be replaced wholly or partly with other cold liquids such as soy milk, coconut milk, almond milk, stock, fruit juices or water depending on the recipe.
How to avoid lumps in pancake batter ?
Under normal circumstances when using sifted flour and a whisk lumps shouldn't be a problem. However, to be doubly sure, beat together the liquid and eggs in a jug or bowl, mix the dry ingredients together in a large mixing bowl, make a well in the centre then add one quarter of the egg mixture and gradually mix in until the mixture is smooth before adding the remaining egg mixture a little at a time.
Should pancake batter be left to stand?
Should pancake batter be left to rest?
Although some cooks swear by it, saying it allows the flour to swell creating a lighter pancake, it is not necessary to leave pancake batter to rest. Having said that, it doesn't hurt so if you find you need to make the pancake beforehand, you can. Leave at room temperature for up to 30 minutes or in the refrigerator for up to 10 hours. Any longer and it may start to ferment.
How long will pancake batter last before it needs to be cooked?
Around 12 hours if kept in the refrigerator. After this time it may start to ferment and separate.
What type of oil or fat should be used to fry pancakes?
Any ordinary vegetable oil such as sunflower, rapeseed or corn oil is suitable to cook all pancakes. For savoury pancakes, lard or bacon fat can be used. Do not use olive oil or butter on its own as it burns easily and can cause ugly discolouration (black buts) on the pancake.
Can pancakes be frozen?
Yes pancakes can be frozen. Allow to cool completely, interleave with parchment or greaseproof paper, wrap well in clingfilm and freeze.
What's the difference between crepes and pancakes?
In general, a crepe is much thinner, more delicate and softer.
What is an American Pancake?
American pancakes are smaller in diameter but much thicker. The use of a raising agent such as baking powder also makes them lighter and fluffy.