Chef Gearoid Lynch’s Gluten Free Pancake Recipe
Chef Gearoid Lynch has shared his delicious gluten free pancake recipe with us. The batter only takes a few minutes to prepare and the advantage of the gluten free batter means it doesn’t need much time to rest before cooking.
Ingredients you’ll need:
- 250g gluten-free plain white flour blend
- 25g caster sugar
- ¼ tsp salt
- 3 eggs
- 500ml milk
- 100ml water
- 50g butter (melted)
- 2 tsp caster sugar
- 1 lemon, cut in half
- Maple syrup
Sieve the flour, sugar and salt into a large bowl. Make a well in the centre and add the eggs, then pour in the milk and water. Mix with a hand-held mixer, whisk or in a good processor until a smooth batter is achieved with no lumps. Add 1 dessert spoon of the melted butter to the batter and mix it through fully.
Heat a pan suitable for pancake/crepes or a simple non stick pan over a medium heat. Add a drizzle of the melted butter to the pan, then add a small amount of batter – you just want a thin layer covering the base of the pan. Cook the pancakes on each side until they are light to golden in colour. A spatula is handy for turning the pancake mix.
Once cooked, turn out onto a warm plate. Repeat the process for the remaining pancakes adding a drizzle of melted butter to the pan each time.
To serve, the options are endless. Try a sprinkle of a little caster sugar and a squeeze of lemon, or alternatively drizzle with a little maple syrup. Enjoy!
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