Tuesday, April 30, 2013

Allergy free lemon and poppy seed pancake recipe

  • 2 cups Orgran self-raising flour
  • 2 tsp Orgran No Egg
  • 1-2 tbsps poppy seeds
  • ¼ cup sugar (optional)
  • 2 tsps lemon zest, to taste
  • 1-2 tbsps lemon juice, to taste
  • 40g Nuttlex, melted, cooled
  • 2¼ cups goat’s milk

  • Sift the flour and No Egg into a bowl.
  • Add the sugar and poppy seeds and stir well.
  • Combine the Nuttlex, lemon zest, lemon juice and goat’s milk.
  • Add the goat’s milk mixture to the flour mixture and whisk to combine.
  • Allow the batter to rest for 10 minutes.
  • Lightly grease a small frying pan and heat to medium.
  • Cook ⅓ cup portions of the batter for 2-3 minutes then turn the pancake and cook on the other side.
  • Repeat with the remaining mixture.
  • Serve with caster sugar and lemon juice, Nuttlex, maple syrup, fresh fruit, or jam.

No comments:

Post a Comment