Pancake day comes but once a year, and its quite strange that as a country we tend to wait around for this semi-sacred day to eat one of the greatest foods known to humanity. The pancake: simple, sweet, and darn-tootin’ delicious. There are a few types of pancake including standard, American and Swedish, but most of these get drowned in butter, sugar (and lemon of course), melted chocolate and ice cream. Most of these options are full of sugar, so why not experiment this year, try a different, healthier recipe and save the sugar for desert?
Gluten-free Buckwheat and rice milk pancakes
This one is mainly for the celiac and the lactose intolerant, but more and more people are opting for gluten and dairy free options at least once per week – so why not make that day pancake day.
Ingredients (to make 2 – 3 pancakes):
- 50g buckwheat flour
- 50g brown rice flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 medium egg
- 275ml rice milk
- Vegetable oil
- Sieve the buckwheat and brown rice flour into a bowl, add the salt and baking powder.
- Make a dip in the centre of your mixture and add the egg and half of the milk. Whisk it all together using a fork.
- Add the remaining milk and continue to whisk until you end up with a smooth, pouring batter. Make sure to mix until all lumps are gone.
- Heat a little oil, in a small frying pan. When this is hot pour in about one quarter of the batter. Swirl it around so that it covers the base of the pan and then leave it to begin to cook.
- When the edges begin to bubble, the base is cooked. Using a round bladed palette knife or a flexible fish slice, lift up the pancake so that it is not stuck underneath. Then you can either flip it over with the knife.
- Continue to cook the other side until when you shake the pan gently the pancake moves easily across the surface of the pan. Then tip out onto a plate ready for serving.
For this type of pancake you can then add your topping of choice – the traditional lemon and sugar does the trick, but why not add mixed berries and banana for an added health boost!
Dill pancakes with ham and cheese
These savoury pancakes are light at only 97 calories per piece and are great if you want to satisfy your cravings without having all of the added bloating that normally comes after.
- 100g plain flour
- 250ml milk
- 1 egg
- pinch of salt
- 40g cheddar cheese
- 1/2 teaspoon ground pepper
- 1 tbsp. vegetable oil
- 110g chopped ham
- Combine the plain flour, ham, salt and ground pepper in a large bowl.
- In another bowl, whisk together the milk, cheese, egg, oil, and chopped dill.
- Pour the wet ingredients into the dry ingredients and whisk to make a batter and let it rest for 5 minutes.
- Heat the vegetable oil in a small frying pan.Spoon or pour about 1/3 cup of batter for each pancake into the pan. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter.
- Garnish with dill.
So there we have two alternatives to your regular pancake mix and sugar filled toppings. Why not give them a go this pancake day and let us know how you got on!