Food Choices Made Simple – Just one recipe :)

Pancakes, Pikelets, Blini, and Crepes

All of these wonderful treats are just variations of the same basic recipe that happens to be Gluten Free –  Wonderful and simple to make for breakfasts through to dinners – very popular and special too for entertaining – a Thanksgiving Suggestion 🙂

Pikelets

Ingredients

  • 1 1/4 cups plain (All Purpose) GF flour*
  • 2 1/2 tsp baking powder *
  • 2 tbsp white sugar
  • 1 large egg
  • 3/4 cup milk
  • 1 dstsp lemon juice / white vinegar (to sour milk)
  • 1/2 tsp vanilla extra (optional)
  • 2 tsp butter

Method

  • Whisk flour, baking powder and sugar in a bowl.
  • Make a well in the centre, add egg, soured-milk and vanilla. Whisk until the batter is almost lump free – a few small ones is ok.
  • Melt butter in a non-stick-skillet over medium high heat. Then WIPE all the butter off with a paper towel so there are none left (-just to grease pan)
  • Place a large spoon of batter or 1-2tbsps of into the skillet.
  • Cook until bubbles appear evenly across the surface then flip and cook the other side until golden (approx. 1 min on each side.)
  • Remove from the pan when done and place on a plate and cover with tea-towel to keep warm.
  • Wipe bottom of pan with melted butted from paper towel and repeat with remaining batter.

* Note – OK to use Self-raising flour if preferred (or available …) If changing to self-raising flour, then change baking powder to ½ tsp of Bi-Carbonate of Soda

* Its best to make batter and let it rest for 15-20 minutes before cooking.

 

Serve warm with jam and cream, or butter and honey or maple syrup, lemon and sugar – so many choices – I’d love you to shares your ideas 😊

 

Pancakes

Ingredients and method the same – just quantity that changes

Ingredients

  • 1 cup plain (All Purpose) GF flour*
  • 2 1/2 tsp baking powder *
  • 2 tbsp white sugar
  • 1 egg
  • ¼ cup milk
  • 1 dstsp lemon juice / white vinegar (to sour milk)
  • 1/2 tsp vanilla extra (optional)
  • 2 tsp butter

*Note – Toppings again vary to taste – any type of fruit, served with breakfasts as hotcakes, on and on…..

 

Blini – a Russian treat

Very popular as a  hors d’oeuvres – The types of flour change and my recipe does not use yeast which keeps it amongst my selection of  “the same but different…. 😊”

Ingredients

  • 1/3 cup buckwheat flour
  • 2/3 cup all-purpose flour
  • ½ tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup milk
  • 1 extra-large egg
  • ¼ cup unsalted butter – added to milk
  • Butter to grease pan

 

Method – As above

*Note – Most popular and trendy topping – creme fraiche or sour cream with thinly sliced smoked salmon and finished with sprigs of dill.

 

Crepe  (Suzette)

Wonderful dessert for special dinners! French old and new and trendy too!

 

Ingredients

  • 3/4 cup all-purpose GF flour
  • ½ tsp baking powder
  • Pinch of salt
  • 1 1/2 cups of milk
  • 2 eggs
  • 3 tblsp butter

 

Method

  • Warm butter, salt and milk until butter has melted.
  • Put flour into a basin and make a well in flour. Break eggs into well and work in some flour.
  • Add warm milk mixture and whisk until smooth.
  • Refrigerate for 2 hours before cooking.
  • The consistency should be like thin cream. If not, thin with more milk.
  • Heat skillet or flat frying pan (preferably one designed for cooking pancakes).
  • Wipe pan with a piece of buttered paper for the first pancake. Lift pan from heat, then ladle in batter and swirl to spread it to edges of pan.
  • Set pan back over heat. Repeat process. You will get better – and so will the pancakes!
  • After 1 minute, lift thin outer edge of pancake with a fine spatula and flip pancake using your fingers or spatula. When cooked, transfer to a plate in a low oven to keep warm

 

Suzette Sauce

  • 2 oranges
  • 1/2 cup castor sugar
  • 200g softened unsalted butter
  • 45ml Cointreau
  • Cognac and Cointreau for flaming

Method

  • In a food processor, blend the grated zest of 2 oranges, about ½ cup castor sugar and 200g softened unsalted butter until pale, then incorporate the juice of the oranges and a shot (45 ml) of Cointreau.
  • Spread cooked Crêpes with some of the orange butter, then fold each crêpe in half twice. Heat the remaining orange butter in a non-stick pan until bubbling, then put in the folded crêpes and heat them through, turning once. Flame with a mixture of Cognac and Cointreau, and serve.

2 thoughts on “Food Choices Made Simple – Just one recipe :)”

  1. Great ideas. I like that I have choices using basically the same ingredients. Your site is enticing me to go to the kitchen and make something.

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