Gluten Free Bread Recipe - Gluten Free Pancakes

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					       Gluten Free Bread Recipe – Gluten Free Pancakes

     Buttermilk Pancakes with Apple and Orange Compote
                  Serves 6 (Makes 12 Pancakes)
                   Preparation time: 20 minutes
                     Cooking time: 20 minutes

                            3 oranges
   3 red-skinned apples, peeled, quartered, cored and chopped
                  ½ teaspoon ground cardamom
                     2 teaspoons brown sugar
1 3/4 cups gluten-free instant oven bread mix with meals and grains
                                     1 cup buttermilk
                               2 eggs, at room temperature
                                 Melted butter, to grease

  1. Finely grate the zest of 1 orange, place zest in a heatproof bowl. Using a sharp
        knife, cut away peel and white pith from zested orange and 1 of the remaining
        oranges. Holding over the bowl, cut between membranes to release segments
        and catch any juice. Set aside.
  2. Juice remaining orange. Combine juice, apple, cardamom and half the sugar in
        a saucepan over moderate heat; cover. Bring to a simmer. Simmer, stirring
        occasionally, for 15 minutes or until apple is tender. Remove from heat. Using a
        slotted spoon, transfer half the apple pieces to bowl with orange segments
        mixture. Using an electric stick mixer, process remaining apple mixture in pan
        until smooth. Add pureed apple mixture so orange segments mixture in bowl; stir
        to combine. Set compote aside.
  3. Meanwhile, combine bread mix and remaining sugar in bowl. Whisk buttermilk
        and egg in a jug. Gradually whisk buttermilk mixture into bread mix until
        combined and smooth.
  4. Heat a large non-stick frying pan over moderate heat. Brush pan with a little
        melted butter. Pour 2 ½ tablespoon-measures of batter into pan. Cook, in
        batches, for 2 minutes each side or until golden and cooked. Transfer pancakes
        to a heatproof plate. Cover to keep warm. Serve warm pancakes topped with

                                     Tips and Tricks

    •     Buttermilk: To make 1 cup buttermilk, place 1 tablespoon freshly squeezed
        lemon juice in a measuring jug. Add enough reduced-fat milk to make 1 cup; stir.
                                  Mixture will thicken slightly.
    •    Bread mix: Bought gluten-free bread mix adds fibre and extra nutrition to the
         pancakes. You can use regular gluten-free self-raising flour if you like. Texture
                                          will vary.
    •    Leftovers: Use remaining bread mix to make muffins, pikelets, cake or pizza

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Description: Gluten free pancakes is a gluten free bread recipe that is easy to make and loved by kids.