Those who know me, know all too well that I am no “morning person”. I do, however, admire (with absolute bewilderment) those of you who don’t require a triple shot latte to kick-start your morning, and wake up ready and able to (coherently) greet the World. That said, and for all alike, being woken up to the smell of warm, freshly made pancakes, is never a bad way to rise from one’s slumber, and is certainly a step closer to putting a smile on my face.
Before I get carried away, let me dispel any myths that may lie with the idea of gluten-free pancakes – they’re actually not that far off one’s average sweet tooth’s pancakes, in taste and in recipe. The main distinction is the type of flour used in the gluten-free pancake recipe & trust me when I say that it taste’s just as good!
As an aside, I thoroughly enjoyed styling this shoot. My posts are ordinarily bright and warm, a concept which is starkly contrasted in these photographs. The shoot was challenging in that the lighting had to be perfect and the decor had to compliment the overall ambience as well (which I’m sure you will agree it did). I should probably also confess that I didn’t have any honey or maple syrup with me (this shoot was somewhat on location), so I improvised (as one should) by boiling some sugar and water (to make a simple syrup), later dipping a tea bag into the syrup (for a few seconds) to give it some colour and add some flavour. An admittedly brilliant quick-fix!
Give this recipe a shot, and do try the improvised syrup – it’s more than a pleasant surprise.
Put a flat pan on medium heat on the stove, to warm up.
Combine the flour, baking powder and salt in a bowl.
In a separate bowl, whisk the eggs, milk and oil together.
Slowly add the dry ingredients to the wet, and whisk until no lumps can be seen.
The put a dollop of pancake mixture into the pan. It will be time to flip to the other side, once the top becomes bubbly and the side look dry.
Sprinkle cinnamon, sugar and a dash of lemon juice on top for a basic topping