85.Scots Pancakes - 2 : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients:makes about 12 pancakes

4 oz / 100g tofu

2 eggs

½ pint / 280ml milk

8 oz / 225g

gluten-free flour mix

2 oz / 50g granulated sugar

pinch salt to taste

½ tsp / 2g bicarbonate of soda

¼ tsp cream of tartar

2 tablespoons olive oil


Beat the tofu to a smooth pureé with the milk andegg. This is best done in a liquidiser.

Mix all the dry ingredients and the oil.

Beat in the pureé.


Cook on an iron griddle in the traditional way or heat a strongfrying pan with enough oil to coat the bottom but no more. The oil shouldnot be hot enough to smoke.

Drop spoonfuls of the mixture into the pan. After a few momentsturn and flatten the pancakes slightly - they will rise again. Cook untilboth sides are light brown.


Serve hot with butter and jam.