What began as an innocent Sunday breakfast became an obsession. Not long after that fateful first pancake breakfast I ran out of bread for sandwiches, and delivered warm lemon and sugar pancakes to school for the girls’ lunch. They were hooked. Every day they wanted pancakes. Breakfast, lunch and even dinner if I’d let them get away with it. One day I made cheese pancakes which tasted like croque monsieur! Oh!
Soon we had ditched bread from the house – and every day the girls were having fresh pancakes for breakfast and their school lunches.
I got the original recipe from The Silver Spoon and we have made various tweaks and changes to come up with different angles on pancakes. To make them easier to take to school and because I spent two weeks eating the most wonderful sourdough bread and putting on 3kg we have A). Put the lemon into the pancakes and B). Taken out the gluten.
More on that later, but for now let’s stay on topic, on pancakes.
They really are heavenly, and so lovely and light and crisp without the glutinous flour. We’ve made a few variations on these including sprinkling the half cooked pancakes with frozen raspberries just before flipping!
Recipe: Sweet Lemon Pancakes
- 8 – 10 medium pancakes
- 3/4 cup gluten free flour
- 1/2 cup almond meal
- 1/4 cup agave syrup (or rice malt etc)
- 1 egg
- 175ml milk
- 1 tbsp sunflower oil
- 1 tsp gluten free baking powder
- Rind of 2 lemons
- Butter for cooking
- Agave or maple syrup
- Juice of 2 lemons – in a jug for the table
- In a bowl mix together the flours and baking powder, add the egg and oil and beat well.
- Add the milk and lemon rind and mix until smooth.
- Heat a frying pan on a low heat.
- Melt a small piece of butter in the pan.
- Using a 1/4 cup measuring cup as your ladle pour a ladleful of pancake batter into your pan.
- It will be ready to flip when little holes have appeared in the top of the pancake.
- Cook on both sides taking care it doesn’t get too brown – you need to be mindful of the heat.
- Keep going until you’ve used up all your batter – adding a little bit of butter into the pan for each pancake.
Because these have lemon rind built into them you don’t need to add any topping (ideal for school lunches). If you’re sitting down to eat them then do serve with agave or maple syrup and some extra lemon juice.