Gluten Free Yogurt Pancakes

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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 !

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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 !

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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.

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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 !!!

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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!

 

 

Dinner Party

One thing I look forward to is having big gathering of people over for dinner, lots of laughing and food. The great thing about having a year off is as a family we have more time to have people over. I can spend more time in the kitchen rather then having my head buried in a book.

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So we are having a friend over who has special dietary needs . She eats a vegan diet with a bit of  sheep’s and goat’s cheese. I love it when she comes over. It makes me more creative with the dishes I have to cook.

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I love all types of food from different countries so when having a dinner party I love to incorporate different types of food. I made a spicy ratatouille which I served with sheep’s yogurt raita, rice and lamb kofta for the people who can eat meat. Yummy!

 

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As much as main meals are delicious the dessert is my favorite part of the meal. Are they yours? I decided to make a blood orange sorbet. As I can’t eat ice cream I have been looking around for great sorbet recipes.  The great thing I always say is that they are healthier so I don’t feel bad when I go for a second scoop. Its perfect to have in the freezer to have a scoop in the week.

Recipe: Found this recipe from the guardian newspaper article ( Thursday 25th Feb 2016)  

Blood Orange Sorbet

Ingredients:

  • 10 blood orange
  • 125g caster sugar
  • 1/2 lemon

Method :

  1. Scrub and zest the oranges
  2. Roll out each orange on a surface to help get the juice out. Squeeze the oranges until you have 350ml of juice then fish out the seeds.
  3. Heat 100 ml of juice in a pan with the sugar until dissolved then leave to cool. Once cool add the remain juice.
  4. Freeze in an ice cream maker according to the maker instructions (mine takes 30 minutes).
  5. Then put into a container and put into the freezer . alternatively put the liquid in the freezer and after 90 mins it should have frozen around the edges give it a stir and put it back in the freezer. Do this two to three times after 90 mins.
  6. Then enjoy!

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