Recipe
for allergy sufferers:
 This
recipe for Scotch Apple Pancakes comes from Susan Swann
who has written the book Cakes
and Cookies for Children on Restricted Diets which
came about because of her youngest daughter's multiple
food allergies and food intolerance.
The
book is full of recipes which are dairy free, gluten
free, wheat free, corn free, egg free, sugar free, reduced
sugar, yeast free or soya free. For example, this particular
recipe is dairy free, gluten free, wheat free, corn
free, egg free and yeast free.
If
you would like to read more <click
here> or visit Susan's web site www.allergybaking.co.uk
This
recipe is gluten free, wheat free, dairy free, egg free,
soya free and reduced sugar
Ingredients
for Scotch Apple Pancakes
50g
(2oz) corn flour
50g (2oz) potato flour
250g (9oz) rice flour
¼ tsp xanthan gum
½ tsp salt
1 tsp caster sugar
8 level tbsp unsweetenend stewed apple
400ml (15floz) water
1 tbsp baking powder
1 tsp cream of tartar
Sunflower oil for greasing
How
to make Scotch Apple Pancakes
- Sift
the flours, baking powder and cream of tartar into
a bowl. Mix in salt and sugar.
- Stir
in the stewed apple, add the water and beat to a smooth
batter.
- Heat
a little oil in a heavy based frying pan, barely covering
the base.
- Pour
in a half ladle of batter and cook over a high heat
for about 2 minutes until bubbles start forming in
the surface and lightly browned underneath and turn
over.
- Remove
and keep warm while cooking rest of pancakes.
- Serve
each pancake with a little stewed fruit.
Susan
Swann
www.allergybaking.co.uk
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order your copy of Cakes and Cookies for Children on Restricted
Diets |
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BOOK IS CURRENTLY OUT OF PRINT
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