My small nieces love to play tag with the dog. The dog loves to be chased by two squealing six-year olds. It’s a happy relay that provides both parties with much entertainment. This morning, after several laps of the garden, all three arrived into the kitchen with food on their minds having run up a hefty appetite. Since their mum is steering clear of gluten, pancakes were the easiest and quickest way to whip up a snack for the whole family. Plus they would be great partnered with the berries I had picked earlier. I prefer to make American style pancakes – not the more traditional crepes that we used to eat as children. Today I used gluten-free flour but when little folk with suspicious taste buds aren’t about I use buckwheat flour. Buckwheat is an acquired taste, much in the way of Guinness or anchovies- either loved or hated. We belong in the first camp. As soon as the the girls had refueled on nutella and jam-smeared pancakes it was back to the garden. Meanwhile, the adults enjoyed theirs with freshly picked blackberries and honey. Delicious. My sister asked me for the recipe so here it is.
- 1 cup of gluten-free flour (or buckwheat of you are a lover)
- 1 teasp baking powder (check to make sure it’s gluten free- most are)
- 1 teasp cinnamon
- 1 teasp sugar (or apple concentrate/rice syrup)
- half cup water
- half cup of milk (soya or almond can also be used. I used kefir milk)
- 1 egg
- 2 tbsp oil (olive or sunflower)
- half teasp vanilla extract
First combine all the ingredients in the order they are listed. Mix well. You can leave to sit for half an hour but really it doesn’t appear to make much difference if you make your pancakes straight away. Pour a third of a cup of the mixture on an oiled, heated pan. Cook on a medium heat for about 3-4 minutes a side. Continue until mixture is gone and devour warm with chopped fruit, maple syrup, nutella ……. or whatever takes your fancy! They are just perfect for foraged hedgerow blackberries that are now coming into their prime.