Since G decided to do a FABULOUS savoury recipe, I’ve decided on a sweet recipe to celebrate shrove tuesday. Traditionally I remember shrove tuesday as being something to do with church (and Jesus and crosses and those black smudges you got on your forehead the day after) but just recently I found this fun fact: The term Mardi Gras is French for Fat Tuesday, referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lent season, which begins on Ash Wednesday. Now fat tuesday, thats my kinda tradition. So ditch the diets today because WE’RE MAKING PANCAKES!!
Be warned that this is quite a large batch so you could most definitely halve the recipe if theres only a few of you.
Grab your ingredients for plain fluffy pancakes:
- 3 eggs
- 350ml milk
- 1 cup gf sr flour
- 3 cups gf plain flour
- 1/2 cup sugar
- pinch of salt
- 3 tsp baking powder
For the carrot cake part add:
- 4 tsp vanilla essence
- 3 large steamed grated carrots
- 1/2 cup chopped sultanas
- 1/2 orange zested
- juice of a whole orange
- 2 tsp cinnamon
Peel the carrots and put them in a steamer for a good 15-20 mins so they’re still firmish then let cool on the side.
In a large bowl combine the flour, sugar, and salt.
Whisk the eggs and milk together and stir into the dry ingredients slowly, don’t overwork the mixture or your pancakes will become rubbery.
Grate the carrot and add to the mixture with the orange zest & juice, cinnamon and chopped sultanas.
You’re ready to go, put a little butter in the frying pan, just enough so it doesn’t stick and put your first spoonful of the mixture in giving it a flip with the top of the pancake has started to form little bubbles in the middle.
This mix is SUPER FLUFFY, the fluffiest of the fluffiest gluten free pancakes EVER! Now that thats cleared up I should warn you that you only need one spoon of mixture (obvs not a tablespoon, more like a stirring spoon but smaller than a ladle), it fluffs up whilst it cooks.
If your frying pan becomes too hot after a few pancakes all you need to do is give it a good swish under the cold tap and let it cool a bit. No need to add butter straight away after this, there should be a good coating still on there.
If you’re cooking for plenty of people put the oven on low and you can store your pancakes in there briefly (not too long or they’ll go to crispy) to keep warm whilst you make the rest of your batch.
Now slather in maple syrup (and butter if you’re that way inclined, I am).
Mmmm tradition never tasted so good.
NB: If you want super fluffy pancakes you can let the mixture rest overnight in the fridge before cooking. This allows the baking powder to form bubbles in the batter, leading to light and fluffy pancakes and relaxes the gluten in the flour (gluten is what makes the pancakes rubbery if over mixed). You can let the batter rest for 15 mins minimum but obviously the longer the better up to 8 hours. Just make sure you don’t over mix it again once you’ve let it rest. If you do decide to rest the mix overnight add between 50-100mL more milk as it will thicken as it rests.