Today I’m going to share with you my recipe for Gluten Free American Style Pancakes and Chocolate Sauce – the perfect pancake recipe for the perfect Pancake Day!
I recently purchased a crêpe pan, so every day in February has been pancake day and this recipe has been more than triple tested!
When I put together this recipe my scales had run out of battery, so I had to rely on measuring cups which I don’t often do with gluten free flour – but I think with batter recipes there is a little give and take with the ingredients and the recipe be easily adjusted if you accidentally add too much flour or milk.
Every time I made this batter it was spot on, but if you think your batter is a little thick and doesn’t spread out in the pan, add a little bit more milk, or, if it’s a little runny add a tablespoon of flour.
For a totally foolproof Pancake Day I highly recommend purchasing a crêpe pan or a good quality non stick frying pan – I speak from experience, as of my pancake day plans have been thwarted by a lack of a good frying pan!
Gluten Free American Pancakes with Homemade Chocolate Sauce
For the Pancakes:
1 cup of gluten free self raising flour
1 tsp baking powder
2 tbsp caster sugar
1 tsp vanilla extract
2 tbsp melted butter, plus extra for frying
1 cup of semi skimmed milk
For the Chocolate Sauce:
100g good quality milk or dark chocolate
100ml double cream
You’ll also need a good quality non stick crêpe or frying pan.
1. In a large bowl, mix together the gluten free flour, sugar and baking powder.
2. Add the egg and vanilla extract, then using a whisk start to bring the ingredients together.
3. Add the milk and butter and continue to whisk until you’re left with a smooth lump free batter.
4. Heat the oven to 100 degrees C/ gas mark 1.
5. Leave the batter to stand while you heat up a non stick crêpe or frying pan. Brush the crêpe pan with butter using a pastry brush and wipe away any excess butter with kitchen towel. Place the pan over a medium to high heat until hot.
6. Spoon half a laddle of batter into the pan. Fry the pancake until bubbles form on top (this should take between 1 and 2 minutes) then flip your pancake over and cook the other side for a further minute or until golden brown. Place the pancake onto a non stick tray in the preheated oven so that it stays warm.
7. Repeat with the remaining batter, brushing your pan with butter in between each pancake.
8. To make the chocolate sauce, gentle melt together the chocolate and the cream in heatproof bowl over a pan of simmering water. Stir until the ingredients are combined and then bring the bowl off the heat.
9. Serve the pancakes with the toppings of your choice – I highly reccomend strawberrries and chopped hazelnuts as they compliment the chocolate sauce beautifully.
I love seeing your take on my bakes, so remember to share your a picture of your perfect pancakes over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.