Sunday, February 17, 2013

Savory Gluten-free Pancakes

I love pancakes and growing up near the International House of Pancakes; we ate them morning, noon or night.  But it's not common round these parts except on Pancake Day. In the UK people make pancakes on Shrove Tuesday because traditionally the recipe calls for rich foods such as eggs, milk, and sugar, which are given up during the fasting season of Lent. In the US we celebrate FAT Tuesday because let's face it we are a bunch of fatties and like to indulge in gluttonous festivities a la New Orleans.

Hub is a weird one, he does not like sweet pancakes and finds them rich and sickly! So for Pancake Day, I decided to make savory crepes like they do in Paris. I made them gluten-free and swapped the customary lemon and caster sugar with mushrooms and cheddar.

For the batter:
1 1/2 cups of Doves Farm Gluten-free Flour
300ml of whole milk
2 eggs

First I blended my batter together and made sure it was thin like crepe batter and not as thick as pancake batter. Then I finely chopped 1/2 small onion and 2 large garlic cloves and sweated them over a little bit of olive oil and salt. Then I added chopped mushrooms, a splash of red wine, and lots of dried sage and rosemary. And more salt, I'm generous with my salt!

I made the pancakes as you normally do, but instead of butter I oiled my pippin' hot pan with EVOO. After I flipped it over, I filled one side with my mushrooms and grated cheese and folded it like an omelet. We loved having these for dinner and it was a healthier alternative to sugary pancakes. They also make a great breakfast, I enjoyed the leftovers the next day before heading to work.

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