It's Shrove Tuesday tomorrow why not try out this receipe for Pancakes (or chicken cakes as Moo calls them) from Maggie Ayre www.seabreezefitness.co.uk
The number of people with wheat or gluten intolerances is rising. Here is a great recipe that uses rice or chickpea flour instead of plain white flour enabling those effected to enjoy pancake day with everyone else. If you are milk or lactose intolerant you could also substitute the milk for rice or almond milk.
Traditional Wheat free Pancakes
100g rice/gram (chickpea) flour
1 egg yolk
1 tablespoon melted butter or oil
Sift the flour with a good pinch of salt into a mixing-bowl, make a well in the centre, and drop in the whole egg and extra egg yolk. Start adding the milk to the egg and draw in the flour very gradually. When half the milk has been added, beat well and add the butter or oil. Whisk in the rest of the milk, cover, and keep in a cool place for 30 mins before using.
Heat a heavy 6-inch frying pan. Grease very lightly with oil or clarified butter and put a good tablespoon of batter in the middle; roll the pan to coat the surface evenly, then keep over heat until the pancake is brown on the underside. Loosen around the edge with a palette knife and toss or turn over and brown the other side. Slide the pancake onto a wire cake rack. As the pancakes are made, stack them one on top of the other and wrap in a clean tea towel until wanted.
Enjoy with sweet or savoury fillings.