Wednesday, November 14, 2012

Allergy free raspberry pancake recipe

  • 2 cups Orgran self-raising flour
  • Pinch of salt
  • ¼ cup sugar
  • 1½ cups goat’s milk
  • ½ cup raspberry sauce
  • 1 tsp vanilla essence
  • 2 tsp Orgran No Egg whisked with 60mls water until thick
  • 60g Nuttlex, melted
  • Extra melted Nuttlex to grease

  • Sift the flour, sugar and salt into a large bowl.
  • Make a well in the centre.
  • Whisk together the goat’s milk, raspberry sauce vanilla essence and No Egg mixture in a large jug.
  • Add the goat’s milk mixture to the flour mixture, whisking constantly until a smooth batter forms.
  • Stir in the melted Nuttlex.
  • Heat a large non-stick frying pan over medium heat.
  • Brush with the extra melted Nuttlex to lightly grease.
  • Pour a ½ cup of the batter into the pan to form a pancake.
  • Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath.
  • Turn and cook for a further 1-2 minutes or until golden.
  • Transfer to a plate and cover with a clean tea towel to keep warm.
  • Repeat, adding more Nuttlex to grease the pan when needed.
  • Serve with berries, raspberry sauce and/or maple syrup.

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