Shrove Tuesday (aka pancake day) is almost upon us, and for food allergy-sufferers it can be a bit of a nightmare. Wheat flour, milk and eggs are normally the only ingredients, and popular toppings such as Nutella can really make you feel left out of the party. With this recipe, there is no need to ever miss out again. Testament to this, is the fact that my lovely sister (who doesn’t have any food allergies) requests these whenever she comes to stay. This recipe makes mini American-style pancakes – perfect served in a stack.
Favourite toppings in our house include honey or maple syrup with fruit for breakfast, or for an indulgent dessert, serve with chocolate sauce – see chocolate shots for the recipe. They also work perfectly with blueberries stirred into the mixture before cooking for that all-American classic.
These pancakes are so versatile, they will happily freeze and reheat in the toaster or microwave – ideal if you have children and you want to supply schools or nurseries with a little pancake goodie bag – the only problem you may have will be the request to make enough for the whole class!
These pancakes are such a regular feature in our house, that I even weigh out the dry ingredients into little bags to take in my suitcase when we go self-catering – delicious served with local seasonal fruit.