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 🙂



  • 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


  • 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 😊



Ingredients and method the same – just quantity that changes


  • 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…. 😊”


  • 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!



  • 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



  • 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


  • 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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