Hello Dear Reader,
Here is living proof that cookery can and does go wrong. I often take a recipe and just change the wheat flour for gluten free. I usually use Dove's Farm flours, often as they are the only brand in my local supermarkets. There still are not too many gluten free alternatives that behave in the same way as wheat flour.
That seems simple enough but I always end up having to play with recipes and alter them slightly. Gluten free flour needs more fluid and has a 'thicker' texture. It will need an extra raising agent and I shall add more next time to get these to puff up. I'll also make them wetter so they won't be so thick.
Here's the recipe and my suggestions for a gluten free adaptations.
200g of SR flour
1 beaten egg
1 Tsp for wheat flour, but 2 for GF
300ml milk or 350ml for gluten free
20g of melted butter- I put it in a cup and microwave for ten seconds
A little butter for cooking.
The recipe said 150g of blueberries, I had more than that and I used them still slightly frozen. They tasted great but they turned the pancakes blue. It was a bit 'Willy Wonka' but I think they wouldn't go completely blue, rather like blueberry muffins do if I'd have used fresh blueberries.
We had these with a scoop of ice cream and we had them warmed for breakfast with a spoon of local honey.
I thought I would share these as my food isn't always perfect looking but it's ok not to be perfect. One thing I never do is just bin it because it didn't turn out like the cook book.
Over to you Dear Reader, does it go wrong for you too? Do you end up adapting recipes after you've found out it doesn't work?
Until tomorrow,
Love Froogs xxxx