Wordly Wednesday – Allergy friendly hotcakes!

This one doesn’t help those of you with gluten issues, but for those with egg or dairy allergies, this one is for you! I made this recipe up just using water, but you can also use soy milk.

Egg Free, Dairy Free Pikelets

You’ll Need
1 cup SR Flour
1/2 cup Caster Sugar
1 Tbsp Custard Powder
3/4 cup of Water (or Soy Milk)

The How To:

  • Put all your dry ingredients into a mixing bowl and stir to combine.
  • Add your liquid and whisk until no lumps remain.
  • Heat a fry pan on a medium/low heat, wipe a little butter/oil/nuttlex over the pan (these are more delicate than regular pancakes or pikelets, keep an eye on the temperature so as not to overcook).
  • Pour in your mix to make small to medium sized circles of batter.
  • When bubbles rise to the top and are popping, very gently go all around the edges of the hotcakes with a flipper and turn (the cakes are quite thin and delicate).
  • Allow to cook through and turn onto a plate.
  • Wipe the frypan clean after each batch and reapply your butter/oil.
  • Serve with berries, maple syrup, and a dusting of icing sugar. Yum!
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