gluten free pancakes

Gluten Free Pancakes

1/2 cup rice flour
1/4 cup chestnut flour
1/4 cup corn flour (not corn starch!)
salt
1 tsp sugar
1 pack of gluten free baking powder
1 egg
1 cup milk

Mix the dry ingredients together in a bowl. Beat the egg and milk together in the mixing cup (saves dishwashing ;-) ) and then add to the dry ingredients. Stir until most of the lumps are out.

On a hot skillet ladle out the pancakes. This is the step that differs from other flour pancakes, normally they form little bubbles that stay open when the pancake is ready to be flipped, these guys you have to check not to scorch the bottom because they don't do the same thing.

Serve on Sunday morning maple syrup and a side of bacon. Yum :-)

scones

Scones

(I stole this picture from the internet... forgot my camera at home, and I just have to say mine turned out prettier!)


INGREDIENTS:
3 cups all-purpose flour (360g)
1/4 cup white sugar (50g
5 teaspoons baking powder (2 sachets)
1/2 teaspoon salt (1/2 c. a soupe)
3/4 cup cold butter (150g)
1 egg, beaten
1 cup milk (24 cl)
3/4 cup unsweetened coconut (100g or a bit less)

DIRECTIONS:1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
3. Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
4. Bake 15 minutes in the preheated oven, or until golden brown.

You can anything you like in them, I love banana & nuts with a dash of cinnamon, or blueberry, white chocolate with cranberries, or split it in half and add fresh strawberries and cream for a strawberry shortcake etc... The possiblities are endless! Yum!!

blueberry pancakes

Blueberry Pancakes

1 cup flour

1 cup milk

2 teaspoons baking powder (1 sachet leveur chimique)

1 teaspoon sugar

1 pinch of salt

1 tablespoon oil

1 egg

Mix all the dry ingredients together. Add the beaten egg, milk and oil and slowly mix to get rid of most of lumps (the key is not to over mix it, the pancakes turn out rubbery - if there are a few lumps don't worry, they'll cook out).

Pour onto a hot greased pan and then add the blueberries (fresh or frozen) on top. Cover with a little bit of batter (so they don't burn when you flip the pancakes over). When bubbles burst and stay open flip the pancakes just once.

I try to make my batter ahead of time, I think they turn out fluffier that way, time for the baking powder to act? I'm not sure but whether you let it sit or start cooking 2 minutes after they're still yum yum!