As a result all the supermarkets are stocked up with flour, eggs, sugar and lemons ... but they're also full of ready made pancakes or pancakes mixes which I think is a travesty ... firstly pancakes are so cheap and easy to make from scratch that you'd have to be super lazy to buy ready prepared ones and secondly alot of the fun comes in making them, particularly the first few that always fail to flip, come out like scrambled eggs and go straight in the bin (if they don't land on the floor first)!!!
Sadly for me eating gluten-free rules out regular pancakes, but fortunately gluten-free are easy to make - see below for a super-easy recipe from my beloved Leon (and for those who can eat wheat a 'proper' recipe from Delia).
Even if you're not gluten free but are trying to keep on the straight and narrow food wise, you might want to skip the lemon, sugar and Haagan Daas for these lower GI but still super yum toppings, that won't send your blood sugar into orbit!
- Fresh lemon juice with granulated fructose. Granulated fructose is still a refined sugar, but it's lower GI than regular sugar and you need less of it, so sprinkle with caution and enjoy the beautiful flavour of Crepes Suzette.
- Agave syrup. Makes a great alternative to golden or maple syrup poured over American style pancakes (great served with a side of fresh fruit salad). Again still a refined sugar but much less disruptive on blood sugar levels.
- Booja Booja icecream - dairy free and made with low GI agave syrup rather than sugar, their Vanilla M'Gorilla ice cream (details below) is infact delicious and great with pancakes, especially when topped with a drizzle of melted 70% dark chocolate - yum
- Fresh berries are also delicious with pancakes - try strawberries topped with melted dark chocolate or frozen berries lightly stewed and blended to make a delicious coulis. For a total cheat warm some St Dalfour strawberry jam in a pan and serve with pancakes either on it's own or over some booja booja ice cream.
But don't forget, all this pleasure comes at a price ... Lent starts on Wednesday so get thinking about what you're going to give up in return for your pancake indulgence!
Leon gluten-free pancake recipe:
125g buckwheat flour
1 large teaspoon honey or agave syrup
big pinch baking powder
140ml organic milk
Separate the eggs, in a large bowl add flour to eggs. Add honey, baking powder and pinch of salt and mix thoroughly. Slowly add milk to make a smooth batter (use rice milk if dairy intolerant)
In a separate bowl whisk whites to firm peaks and fold gently into yolk mix
Heat a non-stick pan with a little butter (or coconut fat for dairy free) and pour in batter cook 2-3 mins each side
Delia pancake recipe:
Booja Booja icecream: