When I first found out I couldn’t eat gluten, there was a very limited choice of gluten free food and recipes about. I remember longingly staring at breakfast stacks of pancakes that other people would have at brunch, desperate to know what the elusive American pancakes/bacon/maple syrup combination tasted like. I’m very lucky that my husband is a bit of a dab hand in the kitchen, and he rustled up these gluten free pancakes with blueberry syrup last year on the Sunday before we both went back to work after our wedding; it was the perfect ‘cheer up’ brunch. They’re super fluffy and delicious, so I thought I’d share the recipe with you today!
Most other pancake recipes use normal flour and baking powder, or just self-raising, but I find that using self-raising and baking powder makes them even all the more fluffy – a characteristic that can be hard to come by in gluten free baked goods. This recipe makes about 8 pancakes depending on how big and thick you like them!
You will need:
135g gluten free self-raising flour (we like Doves Farm)
1tsp baking powder
1/2 1sp salt
1 egg (medium or large)
High quality streaky bacon
Side note, how cute are these eggs in the pink box?
After weighing the flour, sift into a big bowl with the baking powder and salt.
In a separate bowl, mix the milk with the egg, and beat with a fork until all mixed together.
Add the milk and egg to the bowl of dry ingredients, and beat with a fork until it becomes a smooth batter.
Meanwhile, add some oil to a pan and get it nice and hot. Put your bacon in and use tongs to keep flipping it every couple of minutes – you want it to be almost burnt and really brown.
When both sides are brown, take it out and lay between two sheets of kitchen roll. When it’s cooled down slightly, press down on the bacon and blot with the kitchen roll – this crucial step is what makes it crispy! Your bacon can sit here whilst you do your pancakes and syrup.
To make the syrup, put maple syrup in a saucepan. I haven’t given amounts for the syrup or blueberries because this completely depends how sweet you want your pancakes – I’m a sugar monster so I have lots of syrup on mine, but you can have less! Heat it slowly on a gentle heat – if you do it too quickly you’ll burn the syrup and probably ruin your pan!
Add your blueberries and stir to coat them all in the syrup. Let this simmer away gently on a very low heat whilst you do your batter – it’s done when the syrup has turned a beautiful purple and the blueberries are all soft and sticky.
Now it’s the fun part! Add a generous amount of butter to a frying pan on a medium heat. Coat the bottom of the pan with butter, then ladle in your batter. I find that half a ladle at a time makes a good sized pancake. Depending on the size of your pan you may be able to do more than one at a time.
The pancake is ready to flip when it starts to bubble on top. Use a fish slice to flip your pancake, and then give it a little squish to make sure the middle is cooked.
Stack ’em up on your plate, then when you’ve got enough you can add your crispy bacon. Layer on top, then pour over your sticky blueberry syrup and enjoy!
Let me know how it goes if you try it!