Pancakes, Crepes & Pikelets

Crepes or pancakes for breakfast served with banana and maple syrup is a devine treat and a great way to start the day. This recipe feeds a family of 4. The mix takes 5 minutes to prepare plus 20 or so minutes for cooking.

Ingredients

• 2 Cups of Gluten Free Self Raising Flour
• 2-3 cups of milk
• 2 eggs
• 1/4 cup of Pure Gluten Free Icing Sugar
• 1 tablespoon of melted margarine or butter
• A pinch of salt
• Bananas & Maple Syrup for serving
  

Preparation

• Pre heat a large frypan on a medium heat with a little spray oil in the pan.
• Add 2 cups of flour and the 1/4 cup of gluten free icing sugar to a sifter and sift in to a large mixing bowl.
• Add two cups of milk
• Melt the tablespoon of butter in the microwave (usually takes 20 seconds) and add to the mix.
• Add two eggs to the mix
• Add a pinch of salt
• Stir and then beat all ingredients with the whisk.
• You are trying to achieve the consistency of runny / watery cream. To do this, slowly add splashes of the third cup of milk while stirring until the consistency is just right. (When you think it's watery, stop. This means you've likely got the mix just right for crepes).
• Depending on whether you want thin crepes or thicker pancakes comes down to how much of the third cup of milk you add. A thicker mix will produce a pancake, while a thinner mix will spread in the pan and produce a crepe.
• Pop the mix in the freezer for 5 minutes to cool down and thicken.
  

Method

• With a large soup ladle take a scoop of the mix and pour into the heated frypan.
• The mix will quickly move to towards the edges of the pan. To help thin it out, pick up up hot pan by the handle and gently tilt in a circular motion to morve more mix to the edge and produce a thinner crepe.
• The pancake will likely bubble producing a crumpet appearance.
  When the mix dries to the centre of the pan, it's ready to flip. Use a large serving spatula to help you flip the crepe
• Once flipped, 30 seconds to 1 minute and the pancake is done.
• Remove the creape from the pan and serve
• Repeat this process until all mix is used.
  Serving
• Chop bananas and add them to the top of the fonded crepe.
• Drizzle generously with Canadian maple syrup.
• For an extra special treat, add crispy bacon with the banana and maple syrup.
  

Notes

• Depending on your cooking time, you may need to return the unused mix to the fridge while your pancakes are cooking. You will always get a better result with a cold mixture.
• A thinner mix will produce crepes, while a slightly thicker mix will make pancakes. To change the thickness of the mix, simply add more or less milk.
• Smaller dollops of the thicker mix added to the pan will produce pikelets.
• Don't worry if you add too much milk and make the mix overly watery. This is easily corrected by adding two spoons of extra flour to the mix.