Learn how to whisk up the perfect gluten free and vegan pancake by Notts baking expert

David Carter, associate tutor at the School of Artisan Food in Welbeck has put together this gluten free and vegan recipe which you can follow.

David said: “It is a rather unusual pancake, it is vegan, it is gluten free and it also contains an element of sourdough. Something a little bit special and different for Shrove Tuesday.”

Here is how you make the perfect pancake.

What you will need

·60g white rice flour or gluten free plain flour

·50g flour

·Good pinch of salt

·1 teaspoon caster sugar

·300ml dairy free “milk” (of your choice)

·150ml water

·2 teaspoons psyllium husks

·1 teaspoon vegetable oil and vanilla extract

·50g sourdough starter

How to do it

Sift the flours, salt and sugar into a bowl, add the psyllium husks and mix together. Then make a hole in the centre of the mix. Then mix the dairy free milk, water, vanilla extract and sourdough starter in a jug. Add together by pouring gradually into the hole in the centre of the dry mix, whisking the dry mix from the sides until you have a smooth batter. Finally, add the vegetable oil, stir and stand in a warm place for at least 30 minutes.

Wipe a non-stick frying pan with vegetable oil and heat over a moderate heat. Stir the batter then pour a large spoonful of batter into the centre of the pan and tilt the pan in a circular motion to spread it out into a round shape. Cook the pancake on one side for a few minutes until you see bubbles forming and it can be freed from the the pan. Cook for a few seconds longer on the same side then flip over, either using a palette knife or toss it if you are feeling brave and confident. Cook until both sides have a good colour.

Serve with a sprinkle of caster sugar and a squeeze of fresh orange or lemon juice.

This recipe will also make great savoury pancakes by omitting the sugar and vanilla extract.

How to make the sourdough starter

To make the gram flour sourdough starter, weigh out 50g gram flour, place in a small clean jar, with a lid, and add 50g of warm water and mix into a paste. Cover and place in a warm place for 24 hours. By this time you should see bubbles in the mix. If no bubbles are apparent, don’t panic, just return until bubbles are evident. When you wish to bake pancakes refresh the mixture by adding another 30g each of gram flour and water to the jar, cover and leave in a warm place overnight. The mixture will be bubbly and spongy the next morning. Take out the required amount for the recipe and place your jar in the fridge until you need to use it again whereupon, follow the refreshment process, as above.