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It’s Pancake day, 28th February 2017!

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February 20, 2017 by marksetchfield

PANCAKE.jpg

Blueberry & Cream Stacked Gluten-Free Pancakes

Serves 4, Prep time 20 minutes, cooking time 20 minutes

INGREDIENTS
3 tbsp of coconut oil
4oz gluten-free plain flour sifted
pinch of salt
2 eggs
5fl oz of milk, mixed with 3fl oz water
2 medium punnets of washed blueberries
3 tbsp of castor sugar
1/2 pint of whipped cream
Icing sugar to dust

MAIN_P1060146.jpgMETHOD
Preheat
the oven to 100 degrees. In a small pan add two handfuls of blueberries, 1/4 pint of water and three tablespoons of sugar. Bring to the boil a simmer for 45-30 minutes until the liquid becomes syrupy. Remove from the heat and allow to cool. Sift the flour and salt into a large mixing bowl. Make a well in the flour and break the eggs into it. Then begin whisking the eggs and flour. Next, gradually add small amounts of the milk and water mixture, and keep whisking until the mix is the consistency of thin cream. Melt a liitle of the oil in a small frying pan over a medium heat, and then add 3 tbsp of it to the batter to the pan. Tip the mixture around to get an even layer. After about half a minute lift the edge with a spatula to see if it’s cooked. Now here comes the tricky bit! Flip the pancake over with a spatula and cook for a few minutes, and then slide onto a plate and place in a warm oven. Repeat the process; you should make eight pancakes. Place a pancake on a plate and layer with cream and blueberries, repeat until all the pancakes are stacked. Finally, pour over the cooled blueberry syrup and dust with icing sugar.

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Bacon, Egg & Tomato Stacked Pancakes

Serves 4, Prep time 20 minutes, cooking time 20 minutes

INGREDIENTS

FOR THE PANCAKES
3 tbsp of coconut oil
4oz gluten-free plain flour sifted
pinch of salt
2 eggs
5fl oz of milk, mixed with 3fl oz water

FOR THE FILLING
Oil for frying
6 free-range eggs
12 rashers of bacon
12 cherry tomatoes
Baked beans to serve
Cress to serve

METHOD
Preheat the oven to 100 degrees. Sift the flour and salt into a large mixing bowl. Make a well in the flour and break the eggs into it. Then begin whisking the eggs and flour. Next, gradually add small amounts of the milk and water mixture, and keep whisking until the mix is the consistency of thin cream. Melt the oil in a small frying pan over a medium heat, and then add 3 tbsp of it to the batter to the pan. Tip the mixture around to get an even layer. After about half a minute lift the edge with a spatula to see if it’s cooked. Now here comes the tricky bit! Flip the pancake over with a spatula and cook for a few minutes, and then slide onto a plate and place in a warm oven. Repeat the process; you should make eight pancakes. Next, fry the bacon and cook the eggs in a small frying pan. Finally, place the pancakes onto plates, start to layer the bacon, eggs and tomato. Top with some cress and serve with baked beans.

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Gluten & Diary-free Stacked Pancakes with Pineapple & Caramel Sauce

Serves 4, prep time 20 minutes, cooking time 10 minutes

INGREDIENTS
3 tbsp of coconut oil
4oz gluten-free plain flour sifted
pinch of salt
2 eggs
5fl oz of diary-free milk, mixed with 3fl oz water
1 large in of pineapple rings
Caramel sauce
Icing sugar to dust

METHOD

Preheat
the oven to 100 degrees. Sift the flour and salt into a large mixing bowl. Make a well in the flour and break the eggs into it. Then begin whisking the eggs and flour. Next, gradually add small amounts of the milk and water mixture, and keep whisking until the mix is the consistency of thin cream. Melt the oil in a small frying pan over a medium heat, and then add 3 tbsp of it to the batter to the pan. Tip the mixture around to get an even layer. After about half a minute lift the edge with a spatula to see if it’s cooked. Now here comes the tricky bit! Flip the pancake over with a spatula and cook for a few minutes, and then slide onto a plate and place in a warm oven. Repeat the process; you should make eight pancakes. Drain the pineapple and layer the pineapple rings with the pancakes. Dust with some icing sugar, top with a couple of cherries then pour over the caramel sauce and serve.

image10.jpgPancakes with Lemon and Sugar

Serves 4, prep time 15 minutes, cooking time 10-15 minutes

INGREDIENTS
For the pancake mixture
4oz plain flour sifted
pinch of salt
2 eggs
7floz milk mixed with 3fl oz water
2oz butter
To serve
Caster sugar
Lemon juice
Lemon wedges

METHOD
Sift the flour and salt into a large mixing bowl. Make a well in the flour and break the eggs into it. Then begin whisking the eggs and flour. Next gradually add small amounts of the milk and water mixture, and keep whisking until the mix is the consistency of thin cream. Melt the butter in a pan, then add 2 tbsp of it to the batter and whisk it in. Keep the rest into a bowl and use it to oil the pan. Get the pan really hot, then turn the heat down to medium. Two tbsp of the batter is about right for a seven-inch pan. Use a ladle to pour the batter into the pan, then tip it around from side to side to get an even layer. After about half a minute lift the edge with a spatula to see if it’s cooked. Now here comes the tricky bit! Flip the pancake over with a spatula and cook for a few seconds then slide onto a plate. Squeeze the lemon juice over the top and sprinkle with caster sugar. Now fold in half, then in half again into triangles. Serve with a little more sugar and lemon juice.GMS_THE_MENU_RETURN

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