Maiju has been down for a few days with laryngitis so to cheer her up last weekend I made her pancakes.

Well at least she was quiet for a good reason while eating this…

  • 1 egg
  • 1C of milk
  • ½C sugar (optional)
  • about 1C glutenfree flour
  • salt
  • butter
Keep in mind that different flours can absorb fluid in vastly different quantities. That’s why I say about a cup. Just add carefully and stop before that batter gets too thick.
You can add as much or as little sugar as you like. And it depends a bit of what you intend to top them with. I think half a cup is a good balance personally but you could go with none at all or a full cup.
This also keeps quite well for a day or so in the fridge so you can easily make it the day before and just grab it from the fridge in the morning. Not that it’s takes long to make anyway…


Topping ideas:

In case you needed any inspiration any of these are awesome:

  • jam and whipped cream (the cherry jam pictured above is a particular favourite)
  • sliced banana and maple syrup
  • frozen berries and yoghurt
  • sugar and lemon juice
  1. Beat the egg and sugar (if using) together in a bowl.
  2. Beat in the milk.
  3. Beat in a small pinch of salt (half a pinch…).
  4. Whilst whisking continuously gradually reign in flour until you have a runny batter. The batter should be thick enough to basically run out to about a 5mm thick pancake in you pan.
  5. Bring a pan up to temperature on a medium high heat.
  6. Melt a knob of butter  in the pan and spoon in a good spoon of batter and tilt the pan to form a pancake shape.
  7. Flip the pancake when you see bubbles form on the top and cook for a further 30s or so.
  8. Serve with your topping of choice.

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