Shrove Tuesday, Mardi Gras, Pancake Day – it always comes as a surprise – consider this advance notice, it’s the 28th February – you’re welcome!
My brother is a something of a pancake king, not a crepe or an American style pancake but a slightly thicker British-style pancake. When you make pancakes you have to allow for the first pancake to go wrong. When I was younger we christened this practise pancake ‘Sporran’. No idea why, it’s one of those ‘family sayings’ that is met with blank looks from outsiders!
Either eat your pancakes with lemon and sugar or with one of the two filling suggestions. I’ve used two specific ingredients – Mature Goats Cheese and Clementine Jam – the supplier details are below. The recipe is very easy to double or treble. You can freeze pancakes in an airtight container with greaseproof paper between the pancakes.
Makes 6 pancakes and a sporran.
110g gluten-free plain flour blend.
2 large eggs
280ml coconut milk
Pinch of salt
Up to 1 tbsp. sunflower oil for frying
Using a balloon whisk, whisk together the eggs and coconut milk. Sift the flour and salt into a separate bowl and make a well in the centre. Pour the eggs and milk into the well and whisk until blended. Allow to stand for 20 minutes.
Heat a large frying pan over a medium high heat (5/6 on my hob). Put a teaspoon of oil into the pan, swirl it around then wipe the excess away with paper towel. Pour 1/3 cup of batter into the pan and immediately tilt the pan, swirling the batter until it covers the bottom of the pan in an even layer. Cook until the pancake is lifting from the edges and set on top, about 1 minute. Using sleight of hand or a fish slice flip the pancake and cook for a further minute until the pancake slides free around the pan.
If you are keeping these warm, place on a plate in a warm, not hot, oven and layer the pancakes with greaseproof paper. Lightly grease the pan again, using a couple of drops of oil and the paper towel and repeat until all the batter is used up.
Goat’s Cheese and Walnut Filling
I have already waxed lyrical about the joys of St. Helen’s goat butter and cheese, not least because unlike some goats’ products it doesn’t taste of goats! Have you tried the mature version of their cheddar type cheese yet? It’s delicious! See here for details. You can use other sorts of low-FODMAP friendly mature cheese, or a chevre but I do so love the walnut/ goat’s cheese combo.
40g goats cheese
20g walnut pieces
Handful of finely chopped curly parsley.
When the pancake is cooked, cover one half in cheese and walnuts. When it is just starting to melt, slide out of the pan onto a warm plate. Scatter the parsley over the cheese and flip the other half over the filling. You can do this with a ready cooked pancake by reheating it in the pan before covering with cheese.
Clementine Jam and Chocolate Chip Filling
A pancake that tastes like Jaffa Cakes? Yes please! I get my Corsican clementine jam from French Flavour. Clementines are thankfully low-FODMAP and the rest of the ingredients are FODMAP friendly. Although untested, it’s closest relatives are marmalade or strawberry jam both of which have a portion size of 2 tbsp. You could use another orange jam or marmalade but I can’t guarantee it’ll be as Jaffa-Cakey!
1 tbsp. clementine jam
15g dark chocolate chips
When the pancake is cooked, spread the jam over one half and sprinkle the chocolate chips on top. When the chips are just beginning to melt, fold the other half of the pancake over and slide onto a warm plate. . You can do this with a ready cooked pancake by reheating it in the pan, before adding the filling.
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Low FODMAP servings
UHT Coconut milk – 125ml
Eggs – high in protein and do not contain carbohydrates
Flour – My flour by Dove’s Farm is a blend of rice, potato, tapioca, maize and buckwheat
Sunflower Oil – high in fat and does not contain carbohydrates
Walnuts – 30g
Cheese – 40g hard and a goat’s cheese such as chevre are high in fat so low in FODMAPs. Do check your individual cheese if you are using a different sort.
Clementine Jam – Marmalade is 2tbsp, Strawberry Jam is 2tbsp. Check your ingredients for high fodmaps.
Dark Chocolate – 30g