I have been trying really hard to minimise relying on cereal for breakfast (see A Week Without Breakfast Cereal), so I created this raisin pancakes recipe one morning. It really is just my super simple pikelets recipe with a twist, and they were a hit. Enjoy!
Ingredients
- 1/2 cup raisins
- 1 cup Gluten Free Self Raising Flour (I use Orgran brand)
- 1 cup LSA*
- 2 eggs
- 1 1/2 cups milk
- 1 1/2 cups water
- 1 tspn ground cinnamon
- 1/4 tspn ground nutmeg
* for nut free version, use mix of Pumpkin and Sunflower seeds ground into a meal
Method
- Soak raisins for 5 minutes in water
- Mix all ingredients together (except the raisins)
- Drain raisins, then stir through the batter
- Heat a small frying pan over high heat. Test the temperature is right by splashing a bit of water in the pan. If it sizzles, then the pan is hot enough. Reduce the heat slightly
- Pour appropriate amount of batter into the pan based on the size of the pancakes/pikelets you wish to make
- Allow the batter to bubble then for some bubbles to pop, then flip over. Cook other side until browned (approx 1 minute)
This amount of batter created 8 large pancakes, and 8 small pikelets for the lunchbox.
Storage and Freezing
Eat immediately or allow to cool before storing. I store them with a sheet of baking paper between each one, then place in an airtight container before freezing. If you want to serve them again for breakfast, refresh them slightly in a warm pan to heat them through or spread with a little butter when frozen, and allow them to defrost in the lunchbox.