[guide.chat] Re: Pancake Recipe
- From: "David L. Bailey" <baileydavidl62@xxxxxxxxx>
- To: <guide.chat@xxxxxxxxxxxxx>
- Date: Tue, 26 Jul 2011 11:44:19 -0400
I don't belies the warden of block H is sending recipes for pancakes.
Thank You,
David L. Bailey
baileydavidl62@xxxxxxxxx
-----Original Message-----
From: guide.chat-bounce@xxxxxxxxxxxxx
[mailto:guide.chat-bounce@xxxxxxxxxxxxx] On Behalf Of Carol O'Connor
Sent: Sunday, July 24, 2011 7:13 AM
To: guide Chat List
Subject: [guide.chat] Pancake Recipe
Pancake Recipes from Seriously Good Gluten-Free Baking by Phil Vickery
Classic Pancakes
This is the basic recipe to make pancakes.
Makes 4 to 6 pancakes
Preparation Time 15 minutes. Cooking Time: 6 to 8 minutes
Ingredients:
90 G brown rice flour 35 G corn flour a pinch of salt 2 medium eggs 200
ML semi-skinned milk 3 tablespoons vegetable oil
Method:
To make the pancakes, stir the brown rice, corn flour and salt together
into a medium mixing bowl. Add the eggs and three quarters of the milk and
whisk well until thoroughly combined. The mixture should be a similar
consistency to thick double cream. Add more milk if necessary.
Heat the vegetable oil in a 23 cm non-stick frying pan over a medium heat.
Add 4 tablespoons of batter to the pan and swirl it around to coat the base.
Cook for 30 to 60 seconds then start to loosen the edges of the pancake with
a palette knife Once the pancake is set turn it over using the palette knife
or you can flip it if your feeling brave and cook the other side for 30 to
60 seconds or until it is golden brown. Repeat until all the batter is used
up. Stack the pancakes on a plate as you go and cover them with foil to
keep them warm.
Serve with your preferred topping.
Rhubarb And Custard Pancakes
225 G Rhubarb, cut into 2 cm pieces the finely grated zest and juice of a
large lemon 1 vanilla pod, split 4 tablespoons caster sugar, plus extra to
taste 225 G ready made custard 4 to 6 pancakes
Place the rhubarb in a medium pan, add the lemon zest and juice, vanilla
pod and sugar and cook over a low heat for about 15 minutes, stirring
occasionally, the rhubarb will break down nicely. Keep warm but not hot.
Warm the custard following the packet instructions. Warm the pancakes in
the microwave for ten seconds each.
To Serve: Lay a warm pancake on a plate, spoon on some rhubarb, fold the
pancake over and spoon over a little custard. You could add a little ice
cream or a blob of cream if you wanted to push the boat out.
To Store: the plain pancakes can be stacked, wrapped in cling film and
stored in the fridge for 3 to 4 days.
Not suitable to freeze.
American Style Thick Pancakes
Makes 8 to 10 pancakes
Preparation Time: 15 minutes Cooking Time: 25 minutes
Ingredients:
120 G fine rice flour half teaspoon baking powder a pinch of salt 1 medium
egg 1 and a half tablespoons sunflower oil 50 G unsalted butter, melted 284
ML carton of butter milk 3 tablespoons olive oil
Method:
To Make The Pancakes: Place the rice flour, baking powder and salt in a
medium mixing bowl. Place the egg, sunflower oil, melted butter and butter
milk into a jug and whisk well together. Gradually add the wet mixture to
the dry ingredients stirring well between each addition. You should end up
with a loose but thickish batter.
Heat a 23 cm non-stick frying pan over a medium heat and add the olive oil.
Spoon in 4 separate tablespoons of the batter to make 4 small pancakes.
Cook for 2 to 3 minutes on each side then flip over and cook the other side
until it is light brown, repeat until all the batter is used up.
Stack the pancakes on a plate as you go and cover them with foil to keep
them warm.
Topping Ideas:
Maple Syrup and Blueberries
Golden Syrup and Whipped Cream
Crushed Banana and Peanut Butter
To store the plain pancakes: they can be stacked, wrapped in cling film and
stored in the fridge for 2 days.
Not Suitable to freeze.
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