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
- 100g gluten free self raising flour
- 25g rice flour
- 1/4 tsp baking powder
- 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.
- Put the flour, baking powder , sugar and salt into a bowl. Mix together gently with a spoon.
- Add the sheep’s milk, yogurt and egg into a jug and stir.
- Add the vanilla extract and melted butter into the flour mix and stir together
- Add the milk, yogurt and egg and mix until everything is incorporated (don’t worry if the batter is lumpy that is good).
- 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.
- 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)
- Put the pancakes in a low oven while you cook the others. Repeat this cooking method until all the pancakes are cooked.
- Top with fruit and maple syrup.