Last night I switched on the TV to see the Antiques Roadshow was on. It instantly transported me back to a family tradition we had when I was growing up of Sunday tea in front of the television watching the Antiques Roadshow and Last of the Summers Wine. It was something we only did when the hotel my parents ran was closed so it felt like a real luxury to snuggle up and eat pancakes and crumpets in the lounge with the TV on and no hotel guests around.
Combine my nostalgia with this months Recipe Refux theme of “classic cookware passed onto us from a relative” and you have this recipe shouting at me. My mum passed lots of cooking bits to me when I went to University including a cast iron griddle pan. I love this pan. It will probably last forever, is easy to clean and gives fab griddle marks on your food. I had never tried making pancakes in it but I was really pleased with the effect the pan made on them.
- 130g gluten free flour blend (or use rice flour plus 1 tsp xanthum gum)
- 100g rye flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 2 tsp sugar
- 2 eggs
- Juice from 2 oranges
- Zest from 2 oranges
- 200ml milk
- Large handful of sultanas
- Mix the flours together with the sugar, baking powder and cinnamon.
- Beat the eggs and add to the flour along with the orange juice, zest and milk.
- Beat well. It will be a fairly thick batter.
- Now add in the sultanas and mix.
- Heat the pan with some spray oil to a fairly high temperature.
- Now drop serving spoons full of the mix onto the pan and allow to cook for a couple of minutes. You should see small bubbles appear on the top of the batter, this is the time to turn it over and cook the other side.
- Delicious served warm straight from the pan, will also freeze well.