Gluten Free Big Boy Pancakes with Muscovado Treacle Syrup

Prep time: 20 Mins
Cook time: 5 Mins 
Serves: 1

Ingredients

• 300g Wholefood Earth Dark Muscovado Sugar
• 200ml Water
• Half a cup Wholefood Earth Rice Flour
• 100ml Oat Milk
• 3 Large Eggs

If delicate crepes aren’t your thing then why not celebrate pancake day with an American style short stack!

Starting off with a versatile recipe for any homemade syrup, all you need is a small pan, sugar and water.
On a medium heat you just need to simmer equal parts of your sugar of choice (we’ve gone for rich muscovado) and water, stir frequently and simmer gently without a lid so the syrup thickens and reduces. you’ll have plenty of time to make your short-stack pancake batter in the meantime.

Separate three eggs over a large mixing bowl and keep the yolks in a smaller bowl to one side, add 100 grams of sugar to the egg whites and whisk vigorously until you’ve aerated and whipped the mixture into soft peaks, beat your egg yolks and add them to the large bowl and fold them in gently. Add 100ml of milk and half a cup of flour. Whisk gently to get rid of the lumps but be careful not to knock the air out, this is what will give the pancakes their volume.

You should now have a nice thick, bubbly batter that's ready for frying!

Check on your syrup and remove it from the heat if it's bubbling away.

Lightly oil a frying pan and heat on medium/high. Once hot, spoon a full ladle of batter into the pan and use the back of the ladle to round the shape of each portion. Depending on the size you should have three or four nice, round pancakes. Once bubbles start appearing on the surface it's time to flip them, they should have a beautiful even colour on the underside, one finished it’s time to stack!

Finish with butter and your homemade syrup, delicious, sweet, filling and perfect for pancake day.