Gluten Free Blueberry Pancakes

Some things are just made to go together: strawberries and chocolate; a needle and thread; Starsky and Hutch; fish and chips; a lazy Sunday and blueberry pancakes.

So sayeth me.

a delicious stack of pancakes

What about you?  Do you fancy some?

Makes around 8 medium-ish pancakes

Ingredients
3 large eggs, separated
115g gluten free plain flour
1 heaped teaspoon baking powder
140ml milk
A good pinch of salt
Maple syrup and a dot of butter to serve
Music

If you’re going to need to cook in batches (which is very likely) put the oven on now, at a reasonable temperature, so that you can pop cooked pancakes in there to keep warm while you finish frying their kin.

egg yolk and flourPlace the flour and baking powder into a bowl then beat in egg yolks and milk, creating a smooth batter.  Start with the yolks, then add the milk a bit at a time, beating after each addition.

beaten to peaksWhisk the whites with the salt until they form stiff peaks.

fold togetherAdd egg whites to flour and yolk batter.

fold until just combinedUsing a large metal spoon, cut and fold in the whites until just combined – go gently, taking care to keep in as much of the air as possible.

sprinkle with blueberriesHeat a heavy based pan or griddle on a medium to high heat.  Lightly brush surface with a thin coating of butter or oil then pour on batter – make your pancakes as big or as small as you like.

You may need to control the run with a spatula but after a few moments they’ll start to firm up and hold their own shape.

Sprinkle with a few blueberries and continue to cook until the bottom is golden brown.

Turn pancakes over (blueberry side down) and continue to cook until that side is also golden brown.  You may need to press them down gently with your spatula to get even colouring.

Work quickly through cooking your batches as the mixture rapidly deflates and becomes overly runny (still nice when cooked though).Topped with butter and maple syrupServe immediately, stacked high, with a little button of melting butter and a good dousing of maple syrup (far more than it would appear in the pictures!)

x

The food week that was – 16/02/15

It’s been another busy week in the day job arena for the entire Renegade household so most meals were made based on existing stocks and following the line of least resistance.  We also took a fair degree of inspiration from other bloggers this week – thank you for helping keep tummies full, taste buds tantalised and faces smiling.
Veg chilliMonday: Chilli-non-carne made using left overs from Medieval’s birthday meal: the remnants of both sweetcorn and tomato salsas, jalapeños, fire roasted chillies, chilli ketchup and a whole heap of diced onion and peppers went in, along with tinned tomatoes, kidney, black-eyed and haricot beans, mushrooms and a little vegetable stock.  Left doing its thang in the slow cooker all day, it came out with the flavours beautifully melded and with the perfect degree of ‘kick’.

Dressed with plenty of grated Monteray Jack, a good dollop of soured cream and freshly chopped chives this chilli was a very welcomed (if short stayed) visitor to our table.

Pork in cider sauce collageTuesday: What do you make for dinner when you have some fabulous pork steaks and a rather nice bottle of cider?  Obviously, you make pork in cider sauce.

Nice and easy – pork, sliced apple (no need to peel), onions, vegetable stock, cider and seasoning, braised in the oven.  While that’s happening – prepare and steam veg (in this case new season potatoes, carrots and purple sprouting broccoli).  Remove pork and keep warm – add a large teaspoon of wholegrain mustard to the cooked cider mix then blitz in the blender/food processor.  Transfer to small pan, add double cream until you think it’s enough (sorry…it’s how I cook!!), warm gently, adjust seasoning, pour over pork and serve.

I nearly always forget to do it, but the finished dish is more visually appealing if you keep some of the onion and apple pieces in chunks, adding them back into the sauce after blitzing the rest.  Either way…this is a lick your plate clean kind of sauce!

Banana Bread and Butter Pudding collage

Wednesday: There was only me to consider for dinner as Barn was out gym-ing (sing it with me to the tune of Bob Marley – “We’re gym-ing, we’re gym-ing…”) and would therefore fend for himself later, and Petit Man was out for the night doing I-care-not-to-think-what with his girlfriend.

I chose to have a version of bread and butter pudding.  That’s it, that’s all I had.  Apart from the chocolate ice-cream on top.  It pleased the kid inside me who once declared, “When I’m a grown up I’m going to eat a whole pudding all to myself!”  It confirmed (as if it were needed) to my adult self that there is a good reason we don’t let kids eat a whole pudding all to themselves.

It all started because The Sweet and Savory Bite published this recipe for Amaretto Bread Pudding.  Now I’m not blaming the lovely Lizzy for what then ensued, nor am I saying her delicious and rather stylish pudding bears any relation to the gooey nursery food that I produced…I’m just sayin’ that her post was a catalyst… Until reading that post, I’d not thought about traditional English bread and butter pudding in years; once the memory had been awakened I could not get it to go back to sleep.

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