It’s in the Genes!
For as long as I can remember I’ve loved cooking and baking. The first thing I ever made was jelly. On a family holiday to Jersey I even bought a jelly Bunny Rabbit molding. I know; ‘how cool?!’ I think my niece, Sarah is now the proud owner of it. Today’s recipe is inspired by my mum, Hannah. The recipe came about after a chat we had one recent summer’s morning on what gluten free breakfast is readily available. My mum wondered if you could use corn flour to make pancakes
Hannah is old-school, so instead of googling the answer to work out what the most popular train of thought was or what specifics measurements were or what methods were in-vogue, she simply gathered what she needed from the pantry and baked the cornflour pancakes. She knew it would work and she just did it! They were of course, amazing! I guess her confidence for success comes from years of baking and a time when weighing scales or recipes were luxuries rather than necessities. You just had an idea how many you had to feed and off you went.
These pancakes will be lighter in texture and even lighter on the tummy too. Give them a try and let me know what you think.
Nana Hannah’s Lime Gluten Free Pancakes
Serves: 4-5 pancakes
Tin: Non-stick frying pan
Preparation Time: 10 mins. Chill 30mins
Total Cooking Time: 3 minutes per pancake
Home Freezing: Not suitable
Recommendation: Serve with some freshly picked Blackberries on the side and a really good coffee!
60g of Cornflour
1 Free Range egg
50-60 ml of milk
2 tsp of milled Chia Seeds
1 tsp of Sunflower or Rapeseed oil
Juice from 1-2 fresh limes
2 tsp of Castor Sugar per pancake
In a bowl add Cornflour, Chia Seeds, egg and milk and whisk well. Allow to stand for at least 30 mins in the fridge.
Heat your frying pan, add the oil and ensure the pan is very hot. You wipe the excess oil with Kitchen Towel. Keep this kitchen towel as you will need this to grease the pan between pancakes.
Remove your pancake mixture from the fridge, stir ingredients again to ensure the mixture is mixed evenly.
Pour some liquid into the pan, swirl the pan until the mixture has covered the bottom of the pan with a thin layer. Leave to cook for at least a minute. Flip over and then cook the other side.
Once cooked, dish the pancake onto a large plate. Drizzle with lime juice and sprinkle with Castor Sugar. Roll the pancake, cut in half.
Repeat the cooking process until all the mixture is gone. Then sit back and enjoy!
If you think you may suffer from a gluten intolerance, find out more from The Coeliac Association of Ireland website.