Pancake day can be any day – especially with Genius Gluten Free products…. And it’s not just pancakes.
We think that pancake day can be everyday – and it can with Genius Foods. They offer a big selection of bread, rolls, crumpets, pancakes, pies and pastries and when affordable in price and high in quality – what more could us students need for a quick fix?
When I received my package of samples, I was sure to try and push out my comfort zone when experimenting with flavours and toppings. When getting the pancakes, crumpets and cupcakes I couldn’t resist diving straight in. Genius strive for innovative and new recipes to get the most out of their product.
For someone who struggles with foods making me bloat, I’ve always been intrigued to try gluten free products to see if it makes any difference. All three of the products taste exactly the same as traditional ones!! The pancakes were light and fluffy, the crumpets were crispy and the chocolate cupcakes were as if I were eating a normal one too!
Genius were kind enough to give us Student Wire readers their easy recipe and some variations on the conventional pancake.
SERVES 4 – MAKES 8
140 g potato flour
70 g rice flour
70 g ground almonds
2½ tsp gluten-free baking powder
½ tsp salt
2 medium eggs, separated
290 ml milk or dairy-free milk
vegetable oil for cooking
- Preheat the oven to 60°C.
- To prepare the pancakes, sift the flours, ground almonds, baking powder and salt into a medium bowl.
- Beat the egg yolks together, and whisk in the milk.
- Make a large well in the centre of the flour mixture, and pour in a third of the egg and milk mixture.
- To incorporate the flour, stir the egg and milk mixture. Do not stir vigorously, or the flour will not be mixed evenly, resulting in a lumpy batter. Once the mixture in the well is smooth, add more of the milk, continuing to stir in small circles and slowly drawing in the flour mixture, until all the milk has been added, the dry ingredients are incorporated and the batter is smooth and thick.
- In a separate, clean bowl, whisk the egg whites until they hold their shape but wobble when shaken. Stir a large spoonful of the egg whites into the pancake batter. Gently fold through the remaining egg whites, to form a light and airy batter.
- Lightly grease the pan with oil, and place over a high heat. Once the oil starts to smoke, pour enough of the batter into the centre of the pan to form a pancake about 12.5 cm across. Cook undisturbed until bubbles form on the surface and the bottom is golden brown and released from the pan. Turn over with a fish slice, and continue to cook until the pancake has puffed up and feels springy in the centre. Keep warm under foil in the oven while you prepare the remaining pancakes in the same way.
Replace half the dairy milk with buttermilk, to make pancakes with a slightly sour, complex flavour that cuts through the sweetness of sweet toppings.
LEMON AND SULTANA PANCAKES
Stir the finely grated zest of 1 lemon into the pancake batter.
Pour the batter into a hot greased pan to form pancakes about 7.5 cm across, and sprinkle 6–8 sultanas evenly over each pancake. Once each pancake has puffed and set, turn over to brown the fruited side. Serve warm and buttered.
Preheat the oven to 60°C. Preheat your waffle maker.
Follow the recipe for American Pancakes adding 1 teaspoon of vanilla essence into the batter.
Pour sufficient batter into the waffle maker to fill the moulds, and cook until the waffles are golden brown and release from the mould.
Lift into an ovenproof dish and keep warm in the oven while you make the rest.