Hello again. I hope you are well. It’s nearly Shrove Tuesday or Pancake Day if you prefer. I often make pancakes, and at this time of year there is another excuse to make some more. I decided to venture into new territory this time, and have combined a plain pancake batter with a yeasted tea-time favourite, the crumpet. Very easy to make, you just need to get organised and make the batter up the day before so that the yeast can work away overnight in the fridge. I wish I could have come up with a more witty name for them but neither “pan-pet” nor “crump-cake” really did it for me 🙂
I used a chopped salted peanut and sugar mix to fill the pancake, but you can add whatever you fancy. Chopped chocolate and coconut would work well, or even small berry fruits and a little jam. I have also included a recipe for a caramel coconut sauce which you may want to try. Otherwise a chocolate or fruit sauce would be an equally delicious choice to serve with your pancake.
Time for the recipe. Just remember that you need to make the batter the day before you want to serve the pancakes.
Makes: 4 wedges
- 125g gluten-free self raising flour
- ½ tsp xanthan gum (I add this to give a more chewy texture; the pancake will be softer without it)
- 1 tsp fast-action dried yeast (This is the yeast that requires no activation and is added to the dry ingredients before liquid is added.
- 4 tbsp caster sugar
- 250ml dairy-free milk (I use oat milk)
- 1 flax egg (1 tbsp ground flax seeds mixed with 3 tbsp cold water)
- 1 tbsp vegetable oil plus extra for frying
- 75g chopped salted roasted peanuts + extra to serve
For the caramel coconut sauce:
- 50g golden syrup
- 50g light brown sugar
- 20g dairy-free margarine
- 90ml coconut milk (If you don’t want the coconut flavour, use a dairy-free pouring cream instead)
- ½ tsp salt or 1 tsp vanilla extract
1. Sift the flour and xanthan gum into a bowl. Stir in the yeast and 2 tbsp sugar. Make a well in the centre and gradually blend in the milk, flax egg and 1 tbsp oil to make smooth, thick batter. Cover with film and put in the fridge overnight.
2. The next day, remove the batter from the fridge and let it stand at room temperature for about an hour or until bubbles form on the surface.
3. Brush a 25cm base diameter frying pan lightly with a little oil and heat until hot. Stir the batter and then pour it into the hot pan. Reduce the heat to medium/low, spread the batter to the edge of the pan and a little up the sides, and cook gently for 6-7 minutes until bubbles appear and the top begins to set.
4. Mix the peanuts with the remaining sugar and sprinkle over one half of the batter. Cover with a lid and cook for a further 5 minutes until the pancake is completely set and the bottom is crisp and richly golden.
5. Carefully flip the plain side of the pancake over the peanuts and slide on to a board. Slice into 4 wedges and serve while still warm with your chosen toppings and sauces. I served mine with sliced banana, toasted coconut flakes and extra chopped peanuts.
If you fancy making your own caramel coconut sauce to go with the pancake. Put all the ingredients into a small saucepan. Heat gently, stirring, until everything has melted together, then raise the heat and simmer for 4-5 minutes until thick and slightly caramelised. Leave to cool. The sauce will thicken as it cools. Serve hot or cold, flavoured with salt or vanilla.
I hope you have a good few days ahead, and enjoy making and eating pancakes. Until then, take care and keep safe.