14
Gluten Free Banana Pancakes
Makes 2 pancakes
1 large (½ cup) banana, mashed
2 eggs
¼ tsp baking powder
¼ tsp ground cinnamon
Toppings
2 tbsp butter
2/3 cup maple syrup
1.
Preheat the skillet at the ‘PANCAKE’
setting (6) until heating light turns off.
2.
While the skillet is heating, mash
banana well and mix in eggs, baking
powder, and cinnamon.
3.
Grease the skillet lightly (with oil,
butter, or non-stick spray). Pour 2
tablespoons of batter at a time and
cook until bottom appears set (30-60
seconds) and bubbles appear and
start to pop. Flip with spatula, and
cook a further minute.
4.
Serve warm with butter and maple
syrup.
Crepes
Makes 12 crepes
1 cup plain flour
1 tsp caster sugar
¼ tsp salt
3 eggs
2 cups milk
2 tbsp butter, melted
Toppings
1 lemon
½ cup sugar
1.
Sift together flour, sugar and salt; set
aside.
2.
In a large bowl, beat eggs and milk
together. Fold in flour mixture until
smooth. Stir in melted butter. For best
results, make the batter at least 1 hour
before use.
3.
Preheat the skillet at setting 6 until
heating light turns off.
4.
Pour or scoop the batter onto the
skillet, using a 1/3 cup for each crepe.
5.
Brown on both sides and serve hot,
with lemon and sugar.
TIP:
Unlike pancakes, crepes
need the skillet to be rotated in
order to spread the batter as
thinly as possible.
TIP:
To make the crepes even
more authentic, you can
replace some of the milk with
beer. The batter will be more
fluid and easier to spread.
TIP:
To make sure the batter
consistency is right, place a
spoon in the batter, wipe the
back with a finger: the mark left
should be clear.