These little gluten free savoury pancakes are perfect for a weekend brunch!
We’ve kept them simple with cheddar cheese and onion; however you could so easily switch it up – olives, goat’s cheese, chives or fresh herbs would all work beautifully. These make a lovely little snack on their own but also go very well with scrambled eggs, mushrooms, or some veggie sausages – the possibilities are numerous!
Suitable for gluten free
Makes 12 to 15 small pancakes
50g brown rice flour
1 tsp gluten free baking powder
¼ tsp salt
A pinch of pepper
2 medium, free range eggs
200ml milk + 50ml extra
1 small onion, diced
50g / 1 ¾ oz cheddar cheese, grated
Grind of black pepper
Rapeseed oil, for frying
First, lightly fry the diced onion with the rapeseed oil until softened. Set to one side.
Next, add the polenta, brown rice flour, baking powder, salt and pepper into a bowl – make a well in the centre, and add the eggs and 200ml milk. Whisk together until well mixed and a smooth batter is formed – you may need to add the extra 50ml of milk to make it so. Ideally, the batter should be quite thick so that the pancakes hold their shape, however if it looks very thick then add some more milk, a splash at a time. Add in the onion, cheese and black pepper and stir to combine.
Lightly grease a frying pan with the oil and heat on high until warmed. Turn down to a medium heat and, using a dessert spoon or a ladle, add a small dollop of the batter to the pan. If your pan is large enough, you may be able to cook 2 or 3 pancakes at a time.
After a minute or so, small bubbles will have formed on top of the pancake – this means that it’s time to flip. Use a fish slice to turn the pancakes over and cook on the second side for a couple more minutes. Both sides should be lightly browned.
Repeat with the rest of the batter until you have a nice selection of fluffy pancakes. If not serving immediately after cooking, make sure to keep the pancakes on a plate and covered with a clean tea towel, to keep them soft and warm.