Mine is not a gluten-free household and no one is a true coeliac, but when my daughter decided to cut down on gluten, I accepted the challenge and started to adapt some of my tried and true recipes. The interesting thing for me was that we all felt better for cutting down the gluten in our diets. My husband, having suffered from Crohn’s disease, has always had a slightly sensitive stomach and the reduction in gluten left him feeling better – and he lost inches from his belly! For me it meant I was feeling less bloated and burping less often – much more socially acceptable! I think the problem with many new food waves is that they are presented as all or nothing – which is the case for coeliac sufferers – but for the rest of us, cutting down may make a difference.
Time: 20 minutes
1 cup flour (SR or gluten free)
1 tablespoon sugar
1 egg, separated
1 knob (15g) butter
1- 1 1/2 cups of milk
Pinch of salt
Extra butter for cooking
Melt the butter in a 1/4 cup milk.
Mix the egg yolk with 3/4 cup of milk.
Whisk the egg white with a pinch of salt until stiff peaks form.
Sift flour into mixing bowl and stir through sugar (if using GF flour add a teaspoon of GF baking powder at this point).
Make a well in the centre and pour in the buttermilk and egg yolk milk.
Mix and keep adding milk in small amounts until you reach the consistency of thick cream (this is where the GF flour makes a difference – it is denser and slower to cook so you will need to make a thinner mixture – more like runny cream).
Fold in the beaten egg white as gently as possible (we want that air).
Melt butter in a non-stick frying pan over medium high heat until it starts to froth, spoon in the pancake mixture and cook on one side until bubbles form in the surface and start to pop.
Turn and cook until golden on both sides (for GF you will need to turn the heat down to low and cook longer and slower, so the mix cooks through).
Top as you choose – in our house it’s real Canadian maple syrup.