What would we have done without Nigella Lawson? Her recipes are simple but tasty and made with the best ingredients. In our household they proved themselves time and again as a great success. I already wrote about the chocolate cake which was voted "desert number one" by my family. This time I want to recommend the pancakes from the book "Nigella bites". We have modified them to be gluten free. These pancakes make Saturday mornings a real treat. The warm sweet smell of burning butter early in the morning makes us all smile. So even though we had a difficult week, sleepless nights and we tend to forget to be grateful about our lovely family, this breakfast units us all with sugar high. We all sit together and munch on pancakes that are spread either with lots of Nutella or with real maple syrup (the one from Vermont is very good but costs a fortune here in Israel) and we discuss the events of the week and whether this round of pancakes was better than the last one. It's a family meal where we're all in a good mood, laughing and joking as if we were the Brady Bunch.
Here is one of the gluten free versions we've tried. Hope it will make your Saturdays mornings lovely. You will need:
30gr unsalted butter
225gr gluten free flour combined from 1/3 corn starch, 1/3 tapioca flour and 1/3 soy flour
2 heaped teaspoons baking powder
1 teaspoon sugar
Pinch of salt
Butter for frying pancakes
Melt the butter and set aside to cool while you get on with the rest of the batter. Put everything in a blender and blitz. Heat a non-stick frying pan, smear a small amount of butter and start frying. Pour small amount straight from the jug so that you have discs of about 4cm in diameter. When you see bubbles erupting on the surface, turn the pancakes over and cook for a couple of minutes on the other side. Makes about 20 pancakes.