Category Archives: Breakfast Recipes

Happy Pancake Day!

Today is Shrove Tuesday, which pretty much means that everyone will be flipping those frying pans,  tossing pancakes in the air and making a dozen delicious pancakes or in our case; gorgeous gluten free pancakes!

Pancakes make excellent quick meals for students as they’re ‘cheap as chips’ and because they’re so quick, you can rustle up a few for breakfast before lectures! You can also make a dozen at night if you’re burning the midnight oil studying, plus if you find you make too many, they freeze really well!

I absolutely love pancakes and when I would go for dinner at my grandads house on a Sunday and he would make the most amazing pancakes ever! I’d have them with sugar, lemon or even gravy – if I was in the mood for something savoury!

So you can imagine when I was diagnosed with Coeliac Disease that I was a wee bit nervous about pancake day because I was worried the gluten free pancakes weren’t going to taste like ‘normal’ wheat pancakes.

You see, when I was first diagnosed I remember taking a little trip to The Eighth Day Co-Op on Oxford Road, Manchester. It has everything from vegan food to gluten free pasta, bread and other delights. It was here that I saw a mix to make gluten free buckwheat pancakes. These buckwheat pancakes are very popular and well liked by other gluten free peeps but sadly, they weren’t for me. It may have something to do with how I made them or I did something wrong, but they tasted like a sugarless, flat sugar puff? [The cereal with the terrifying but adorable Honey Monster].

Which is why I needed to make some ‘normal’ tasting pancakes and pronto! So on the rare occasion I went home to see my parents, I asked my Dad if he’d help me make some gluten free pancakes. So using Dove’s gluten free plain flour, he whipped up a quick pancake batter mix and made me my first batch of gluten free pancakes, I took one bite and with a mouthful of pancake, all I could manage to say was:

“Om,ma,mod! May mase mi meal manmakes!” which translates to – “oh my god, they taste like real pancakes!” *cue fanfare music*

So here is my easy and tasty gluten free pancake recipe [if you fancy gluten free American style pancakes, try this recipe]

Ingredients:

  • 100g Gluten Free Plain Flour
  • 200g Milk
  • 50g Water
  • 1 Egg
  • 1 tablespoon of Butter

 

Method:

  1. In a bowl, add the flour and make a ‘well’ in the middle 
  2. Add the egg, and with a fork or whisk, mix together the egg and flour 
  3. In a jug, or separate bowl, mix together the Milk and Water then gradually add it with the egg and flour mixture. The pancake mix should look and be, the same consistency as like single cream 
  4. Now add the Butter to the frying pan over medium flame, move the pan around to spread the butter out 
  5. Add enough pancake mix to the frying pan and cook until it starts forming bubbles on top and is golden on the bottom 
  6. Now for the fun part, you can either flip it over using a spatula or using the frying pan itself but be careful not to get in stuck on the ceiling! 
  7. Cook on the other side until golden, then pop it on a plater and serve with your favourite gluten free topping! 

 

 

Gluten Free Toppings:

  • Lemon
  • Sugar
  • Nutella
  • Fruit; Bananas, chopped Strawberries, Blueberries
  • Peanut Butter

 

 

American Style Pancakes

I remember finding these delightful pancakes, before my coeliac diagnosis, when I had visited America for a holiday. The love attraction I had for these pancakes were instant but for some unbeknown reason… I never bought or made them again!

Now fast forward 7 years and I was walking around Selfridge’s Food Court with Mike [where we like to look at all the expensive and ‘out of this world’ food] when I found Aunt Jemima’s pancake batter mix! I nearly skipped in happiness until I realised I can’t have them… but I could try and make some gluten free alternatives!

These pancakes are easy to make and the recipe can be modified and ‘dressed up’ once you’ve created the confidence to make more. Try adding delicious blueberries to the mix, raisins etc. Also, it’s worth noting that the batter may seem ‘thick’, but this is perfectly normal – happy pancake making!

Ingredients:

 

  • 130g of Plain Flour [I used Doves gluten free]
  • 125ml/4 fl oz Milk
  • 1 teaspoon of Baking Powder
  • 1 Egg
  • 2 tablespoons of Caster Sugar
  • 1/4 teaspoon of Salt
  • 2 tablespoons of Melted Butter [slightly cooled]

 

Method:

 

  1. In a bowl, add the caster sugar, baking powder, salt and plain flour 
  2. In a separate jug [or bowl] gently stir together the melted butter, milk and eggs with a whisk or fork 
  3. Add the milk, egg and butter mixture  together with the flour mix and stir any lumps out with a fork [try not to over whisk as this can sometimes toughen the pancakes]
  4. Heat a knob of butter in a non stick frying pan over a medium heat – the pan is ready for the batter once the butter has melted. 
  5. Add in a ‘ladles worth’ of batter into the frying pan [if you don’t have a ladle, in a small glass or cup, add 3 tablespoons of the pancake batter into a cup and pour onto the frying pan] 
  6. Continue cooking the batter until it starts to bubble on top – this is a sign that it’s ready to be flipped over. Continue cooking until both sides are nice and golden. 
  7. Stand back and admire your pancakes – then scoff the lot! 

It’s obvious you won’t be able to eat all the pancakes you make [although it’s rather tempting!] so it’s best to freeze the cooked pancakes for a later date. These pancakes can be stored in your freezer for up to 6 weeks. Gently wrap each individual pancake with either baking parchment, cling film or tin foil and gently store on a shelf in the freezer.

How To Reheat Pancakes After Freezing:

 

Oven


  • Heat oven to 190°C/gas mark 5
  • Tightly cover each pancake with foil and place on the middle shelf
  • Bake for 8/10 minutes or until thoroughly heated

 

Microwave

 

  • Place up to 3 pancakes on a microwavable plate
  • Microwave on high for 1 and a half minutes or until pancakes are hot

 

Soft Boiled Eggs and Soldiers Recipe

There is nothing more satisfying then boiling your own egg and making soft boiled eggs! I got much respect of my Dad when I presented him with a soft boiled egg, runny yolk and the white part cooked. There are so many ways of doing a boiled egg that it got quite confusing to find the right one to suit me. Luckily, an old friend in my early days of University, showed me such a fowl proof way of making soft boiled eggs, that I thought I’d share it with you.

 

Tips Before Cooking Your Egg:

 

  • Never boil an egg that has come straight from the fridge, it will crack as soon as it hits the hot water
  • Always use a timer to cook your eggs! Second guessing could result in an overly done egg or a very uncooked egg!
  • Although any sized pan can do, I would recommend using a small pan to reduce the likelihood of your eggs bashing against one another.
  • Please, please, please only use free range eggs.

 

Ingredients:

 

  • 1 egg (any size)
  • Salt
  • Butter / Margarine
  • Gluten Free Bread (I used Glutafin)

 

Method:

 

  1. Boil the kettle and once boiled, pour the water into your pan and put on high heat until it starts to bubble 
  2. Once it starts bubbling, carefully and gently lower the egg into the pan (using a spoon) and leave to continue boiling  for 1 minute
  3. After 1 minute, quickly turn off the heat and place a lid over your pan (I couldn’t find a lid, so I used a bowl – anything can be used!) Leave it for 5 minutes
  4. Whilst waiting for your egg, this is the time to toast your bread. Once toasted, butter and cut into little strips (or soldiers)
  5. After 5 minutes, quickly and carefully take the egg out of the pan and onto an egg cup, with the knife, carefully cut the top of your egg. 

[sorry about the blurriness of the last picture]