When its been a long and tough week and stress is getting too much, I feel like I need a breakfast to cheer me up at the weekend before I head into work.

What to have? Pancakes !

Why pancakes ? Well it was one of the first dishes my mum taught me. When I was younger my first few attempts were raw. I did not have the patience to wait for the batter to cook.  Fast forward until now with lots of practice , and I have the patience to let the batter to cook !

Pancakes are my Dad’s favorite breakfast. He lived in America for two years, and on a Saturday morning he would go and have American pancakes. He knows his pancakes , so if I don’t impress him I know that they are not quite right.

This recipe came about by accident. I wanted to make pancakes for breakfast but I had not got enough sheep milk, so I decided to use sheep yogurt as well. It worked well.  I used gluten free flour.  I wanted these pancakes to have less sugar so I used vanilla extract to help sweeten them.

These pancakes are not just for Shrove Tuesday !!!

Recipe: Gluten free yogurt pancakes topped with fresh berries.

               Makes 6 Pancakes

                Ingredients

• 100g gluten free self raising flour
• 25g rice flour
• 1/4 tsp baking powder
• Egg
• 1 tablespoon caster sugar
• 100ml sheep milk
• 25g sheep yogurt
• 1/4 tsp of vanilla extract
• 25g goats butter (melted)
• plus goats butter for cooking.

Method:

1. Put the flour, baking powder , sugar and salt into a bowl. Mix together gently with a spoon.
2. Add the sheep’s milk, yogurt and egg into a jug and stir.
3. Add the vanilla extract and melted butter into the flour mix and stir together
4. Add the milk, yogurt and egg and mix until everything is incorporated  (don’t worry if the batter is lumpy that is good).
5. If the mixture is a bit thick ( it can happen depending how thick the yogurt is) add another splash of milk and mix the mixture. It should drop off the spoon.
6. Melt butter in a frying pan. Spoon a spoon full of mixture into the pan (I like to cook 2 at a time). Cook on one side for 3 mins then flip and cook for another 2-3 mins depending how thick the pancakes are. (they should be golden brown on each side)
7. Put the pancakes in a low oven while you cook the others. Repeat this cooking method until all the pancakes are cooked.
8. Top with fruit and maple syrup.

 

Enjoy!