Last week when I was contacted to let me know I’d been selected by the International Currency Exchange
to enter the Travelling for Food Blogger Cooking Competition, I was so excited.. mainly because I knew exactly what I was going to make.While my parents were in holiday and my sister and I were feeling a little down, she whipped up some delicious gluten free pancakes. Gluten free I hear you ask? Why ever for? My sister has discovered this year that she has a major gluten intolerance so we are trying new recipes to find delicious food that she can eat. We are both huge fans of the state side pancakes, often craving them and hunting them out in American diners, so as I’m off stateside in a few days time, I thought i’d have a go at these delicious breakfast foods that I’ll no doubt be scoffing down the real deal while i’m there by the stack. I have edited my sisters original recipe to make them my own and they’re being served the American way, with bacon and syrup. I won’t lie, until last year this very pairing disgusted me, but like with sweet and salty popcorn, it is honestly delicious and something only the American’s could come up with!
Anyway, this competition is being held by the International Currency Exchange who have recently conducted a survey that shows the majority of people choose their holiday destination purely on the food. I know my dad is guilty of this.. and to an extent, I know I do to. I might not choose where I go, but I definitely like to scope out places to eat before I get there. I think I’ve done it on every single holiday I’ve been without my parents (apart from Rhodes) and even when looking at hotels in Florida I will admit to getting Google Maps up to see what the closest restaurants were haha. Anyway, the prize for this competition is a little bit awesome £300 towards new kitchen accessories by Le Creuset (I’m swooning) the majority of my kitchen accessories are Tesco bargains or hand me downs so this would be a dream come true! Not only that but the other part of the prize is a Nexus 7 tablet! How blooming generous?!
Now you have all the information, here is my recipe! Please enjoy the truly delicious Gluten Free American Pancakes with Bacon
(and thanks to my little sister for being the inspiration behind this!)
3 Large Eggs
120g Gluten Free Flour
1 tbsp Baking Powder
150ml Semi Skimmed Milk
Pinch of Salt
Pancake Syrup (I recommend some Aunt Jemima’s if you can get a hold of it)
8 Rashers of Bacon (I recommend good quality stuff)
What You Need
Frying Pan, Table Spoon, Measuring Jug, Egg Separator, Scales, 2 x Mixing Bowls, Ladle, Grill, Wooden Spoon, Hand Mixer, Spatula
- Firstly separate the egg into the two bowls. In the one with the yolk add the milk, flour and baking powder and use a spoon to mix into a smooth batter.
- In the other bowl add the salt then mix until the egg whites form stiff peaks.
- Fold the egg whites into to the batter. Try to do this as gently as possible because the egg whites are what give these pancakes their fluffy consistency, which is even more important when working with gluten free flour.
- Start to grill the bacon.
- Spray the frying pan with enough fry light to ensure the pancakes won’t stick then place on the hob over a medium heat.
- Using the ladle spoon in some of the batter and swirl around to ensure the bottom of the frying pan is completely covered.
- Cook until you’re able to shake the frying pan and the pancake moves easily with out sticking, then using the spatula flip it over to cook the opposite side.
- Once the other side is cooked I recommend keeping the pancakes warm by placing them on a plate in the bottom of the grill.
- Continue the cooking method for the pancakes until all the batter is used. By this point the bacon should be ready.
- Serve with your selection of syrup over BOTH the pancake and the bacon. Then enjoy!
If you’re looking for something to drink along with this dish, I can’t recommend a large glass of ice cold coffee. While I’m in America I practically live on Dunkin’ Donuts iced hazelnut lattes, especially first thing in the morning. Ever since my last trip I have lived on my own creations. They go so well with pancakes and bacon and are so easy to make;
Fill a glass with ice, then pour over the milk (I use semi skimmed personally, but if you like a more creamy taste go for semi skimmed or even full fat). In a separate mug add the coffee powder, boiling water and sugar syrup of choice (for me, it’s Hazelnut and I have a bottle from Starbucks, however regular sugar syrup is easy to make with boiling water and caster sugar). Stir until the syrup and coffee is completely dissolved then instantly pour over the ice and milk. Stir vigerously until the coffee has chilled enough to drink.
|Why yes that is the Empire State Building in the background!
I can’t wait to eat ALL the American food in a few days time, if I start annoying you all with Instagram photos at least now you have a recipe to make your own!