Panquecas sem gluten e confitado de limão, uma partida de tradição

I am more than happy to say that I can eat almost everything, with the exception of red cabbage.
Some are not so fortunate.Our modern day diet seems beset by a myriad of allergies and intolerances that make it increasingly difficult for diners and chefs to work alongside each other in order to keep both parties satisfied.It is not fair that beleaguered individuals should have to suffer sacrifices while the rest of us are enjoying some traditional treats.Take for example Pancake day.You would think that Celiacs and the wheat intolerant amongst us would have to lose out on this bit of annual culinary fun and frolic.Not so,there is simple solution - Gluten free pancakes.They are simple to make,absolutely delicious and can be enjoyed by all and sundry seated round the same table.I defy any pancake buff to not agree that these are if not as tasty or more so than the traditional variety, made with wheat or buckwheat batter.
You can even make these crêpes up to a couple hours ahead of time, cover them, and then serve them at room temperature. They’ll still be soft, pliable and delicious.You can freeze them too. But of course they’re at their absolute best when they’re fresh.
The consistency of the batter should be thicker than whole milk but thinner than heavy cream. Swirl the batter around and enjoy yourself.Pancakes should be fun, but the first pancake out of the pan is always for the cook. It may stick to the pan, it may be misshapen.Enjoy it in all its ugliness.
The other advantage is they are much lighter and far less worthy than your regular pancake so you can consume twice as many.We really enjoyed these and I made a simple lemon confit to serve on the side.Dont rule out the savoury options too.A few of my favourite fillings for pancake day are Spinach and ricotta,ham and walnuts, mushrooms and gruyere,Prawn and white wine.

And another suggestion for those who want a gluten free pancake is The Italian Farinata made in Liguria with chickpea flour.
Gluten free Crêpes
Makes about 20 crepes

3/4 cups (250 g) gluten free flour blend made up as follows:

165 grams superfine white rice flour
55 grams potato starch
30 grams tapioca starch

1/4 teaspoon Flor de sal
3 large eggs at room temperature, beaten
2 tablespoons (28 g) unsalted butter, melted and cooled
2 cups (16 fl. oz.) milk, at room temperature

In a large bowl, place the flour blend and salt, and whisk to combine well. In a separate, small bowl, place the eggs, butter and milk, and whisk to combine well. Create a well in the center of the flour and pour in the wet ingredients. Whisk until very well combined. The batter will thicken a bit as you whisk. 

Cover the bowl and place the batter in the refrigerator overnight or for up to 2 days. Before using the batter, remove it from the refrigerator, whisk until smooth, and allow it come to room temperature. The batter should be thicker than milk, thinner than heavy cream. Transfer the batter to a measuring jug with a spout.
Heat a heavy-bottom nonstick 9 inch skillet (or a well-seasoned and lightly greased 9 inch cast iron skillet) over medium heat for 2 minutes. Holding the warm skillet just above the flame, carefully pour about 5 tablespoons (a bit more than 1/4 cup) of batter right into the center of the skillet and swirl the pan to distribute the batter evenly across the entire flat surface of the pan. Once you get a rhythm going, you should be able to begin swirling as soon as the first drop of batter hits the pan. Cook over medium heat until the edges and underside of the crêpe are lightly golden brown (about a minute). With a wide spatula or palate knife(and/or your fingers, carefully), turn the crêpe over and cook until the other side is lightly golden brown (about another 45 seconds). Slide the crêpe out of the skillet onto a parchment-lined plate. Repeat with the remaining batter, stacking the finished crêpes one top of the other.

The crêpes may be covered well with a moist towel and kept at room temperature for about 2 hours until you are ready to serve them, or wrapped tightly in freezer-safe wrap and frozen until ready to use. Defrost at room temperature, and refresh the crêpes in a warm, nonstick skillet for a few moments per side, per crêpe.

Limao confitado (Lemon confit) 

1 large lemon thinly sliced
1 heaped tablespoon sugar
2 tablespoons water

Fill a shallow pan with the water and if it does not cover the bottom add a little more.
Place the lemons on the water overlapping them as little as possible.
Sprinkle the sugar over the top of the lemons and slowly simmer till the water has evaporated and formed a light syrup giving you consistency of ajam like conserve.Set aside to cool.

When ready to serve the pancakes spread some lemon confit in the middle and roll them up, sprinkling a generous dusting of sugar over the outside of each.


  1. I may be making egg free pancakes tomorrow - a child who has egg allergies - another option for the modern day!


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