Basic pancake batter

Posted on: March 16th, 2014 by Isabels Free From

Gluten free crepes

 

Basic pancake batter

Makes 8

Ingredients

125g Batter mix
295g milk or substitute
2 free range eggs
1Tbsp vegetable oil or melted butter

Method:

1. Place the flour mix onto a large bowl and make a well in the middle. Add the eggs, oil or butter and a little of the milk, whisk vigorously with a balloon whisk to make a lump free batter.

2. Then slowly add in the rest of the milk mixing well to form a thin batter.

3. Lightly grease a heavy-based frying pan or a non-stick crepe pan. Pour in a ladleful of batter and tilt the pan to cover the base with a thin layer. Cook over a medium heat for 1 minute or until the bottom of the crepe becomes golden brown.

4. Turn over with a palette knife or a spatula and cook the other side for a further 1 minute.  Place the pancake in a cooling rack and repeat the process with the remaining batter, greasing the pan again if necessary.

Serve wrapped around your favourite sweet or savoury filling.

Method

 

 

 
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