These gluten free pancakes are savoury and gorgeously good!
The world of gluten free does not ever have to be dull and boring, with new products coming on the market ( often expensive, I agree !) and new ways of using ingredients, the culinary world is opening up to accommodate such diets !
I previously made a stonking gluten free tart using sweet potato flour, and as I was so impressed with it, I decided to try it out on some gluten free pancakes, and I can honestly say, this flour is my new best bud. Pick it up from Chinese Supermarkets for a really low price, the specialist gluten free retailers will charge HEAPSSSSSSS !, and have a play around with it.
One great way to use these gluten free pancakes is with Ricotta, honey and flaked almonds…..trust me it is good ! If any one does make this version, please, please let me know what you think !.
Anyway pop pickers, I had some mozzarella that I picked up for 19p and some ham to use up, so I thought I would try a savoury pancake, I hope you enjoy the recipe as much as we did !
You will need….
Sweet potato flour
Dash of salt & pepper
Ball of mozzarella
1 finely diced red onion
several torn fresh basil leaves
1 large chopped tomato
I have not given you any measurements for the flour and milk as I find the easiest way to make batter is to first crack the eggs into a glass, and match up the quantities of flour and then milk. This is an easy and fool proof way, just empty the flour into a bowl, followed by the milk and then the eggs and mix well to get a well combined mixture. Add the salt and pepper and then pour a bit of butter into a frying pan. When the butter has melted pour enough batter in, so that it cover the bottom of the pan.
When the pancake looks set and you see some bubbles, flip the pancake over and cook on the other side. When both sides are nice and golden, empty this onto a plate and start on the next one.
In a pan, heat some oil and when hot add the onion and fry until it is nice and soft. Then add the tomatoes, ham, cheese and basil and fry this for a couple of minutes, until the Mozzarella melts and you have a nice gooey mess. Season this well , be generous with the black pepper !
On a plate open up your pancake and pour in a quarter of the mix, fold over and cut into triangle quarters, then sprinkle with fresh basil.
I hope you enjoy this pancake recipe and you find it as easy as I did to make.
Try this gluten free tart with the best shortcrust pastry ever !
I’m linking up with this Cass, Emma and Becky in this week’s ‘Five Fabulously Frugal things I’ve done this week’ linky.