Wordly Wednesday – Allergy friendly hotcakes!
This one doesn’t help those of you with gluten issues, but for those with egg or dairy allergies, this one is for you! I made this recipe up just using water, but you can also use soy milk.
Egg Free, Dairy Free Pikelets
1 cup SR Flour
1/2 cup Caster Sugar
1 Tbsp Custard Powder
3/4 cup of Water (or Soy Milk)
The How To:
Put all your dry ingredients into a mixing bowl and stir to combine. Add your liquid and whisk until no lumps remain. Heat a fry pan on a medium/low heat, wipe a little butter/oil/nuttlex over the pan (these are more delicate than regular pancakes or pikelets, keep an eye on the temperature so as not to overcook). Pour in your mix to make small to medium sized circles of batter. When bubbles rise to the top and are popping, very gently go all around the edges of the hotcakes with a flipper and turn (the cakes are quite thin and delicate). Allow to cook through and turn onto a plate. Wipe the frypan clean after each batch and reapply your butter/oil. Serve with berries, maple syrup, and a dusting of icing sugar. Yum!