Scots Pancakes - 2 Recipe: Gluten-free
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Ingredients:makes about 12 pancakes
4 oz / 100g tofu 2 eggs ½ pint / 280ml milk 8 oz / 225g gluten-free flour mix 2 oz / 50g granulated sugar pinch salt to taste ½ tsp / 2g bicarbonate of soda ¼ tsp cream of tartar 2 tablespoons olive oil |
Instructions:
Beat the tofu to a smooth pureé with the milk andegg. This is best done in a liquidiser.
Mix all the dry ingredients and the oil.
Beat in the pureé.
Cooking:
Cook on an iron griddle in the traditional way or heat a strongfrying pan with enough oil to coat the bottom but no more. The oil shouldnot be hot enough to smoke.
Drop spoonfuls of the mixture into the pan. After a few momentsturn and flatten the pancakes slightly - they will rise again. Cook untilboth sides are light brown.
Serving:
Serve hot with butter and jam.
Copyright Peter Thomson 2012-May-20
