Gluten Free American / Scotch Pancakes

A recipe adapted from my mum's old recipe book!

Makes approx 20 pancakes

Ingredients:

8oz (225g) GF flour (I used Juvela white mix)

2 tsp GF baking powder

1oz caster sugar

1 heaped dessertspoon Golden Syrup

1 egg

approx 1/4 pint milk

Method:

• Heat a griddle or strong frying pan over a moderate heat
• Lightly coat the pan with a little margarine
• Mix together the flour and baking powder in a large bowl
• Stir in the sugar
• Add the golden syrup, egg and milk and mix together into a smooth, fairly thick batter
• Drop four rounded dessertspoons of the batter onto the griddle / pan
• Cook over a moderate heat until bubbles appear on the surface (approx 1 min) (see picture below)

• Turn over with a palette knife and cook the other side (approx 1 minute)
• (I check the pancakes are cooked by gently pressing the surface with the back of the palette knife. If any mixture oozes out at the side, leave for a little longer, if you feel resistance and the mixture is set at the sides, they are ready)
• Continue the process with the remaining batter
• Cool on one half of a clean cloth and fold the other half over them to keep them warm and moist

I like to serve them warm with maple syrup:

Or cold, spread with margarine: