where to buy ciprofloxacin hcl I could eat pancakes every day I think. No, really. Being a Coeliac is actually pretty rubbish when I think about it as it eliminates all my favourite foods. I know there’s ‘alternatives’ available and the variety has drastically improved but honestly, that smell of the bakery counter as you enter M&S actually hurts my heart a little. Sometimes I just want to eat five cheese scones and an almond croissant covered in icing sugar.
buy viagra with priligy online Dave and I went to Italy last year and he ate pizza every day, sometimes twice a day. I enjoyed gluten free ‘biscuits’. I shouldn’t complain, to be honest I didn’t even expect a gluten free section in the supermarkets so that was a bonus.
Since my diagnosis I’ve really got into baking – mainly cakes and biscuits – but it’s nice to have a little bit of what you fancy. I’ve tried to bake bread and crackers but it always comes out resembling something you would build a house with. Because I love bread that much, I normally eat it anyway but I really want to bake a successful loaf one day which is doughy and delicious so I can slather it in brie.
So I’ve been making pancakes quite a lot recently so I thought I’d share the recipe on here, just in case anyone else enjoys pancakes on the other 364 days of the year like me.
100g gluten free plain white flour (I use Dove’s Farm)
Recipe (I feel a bit guilty calling this a ‘recipe’, it’s so easy!):
I pop the egg into a bowl and whisk before adding the milk. Simply add the flour and mix thoroughly until it is all blended. You want a slightly runny custard-like consistency, add more milk/flour if needed. These measurements should make approx. 3/4 small pancakes.
Heat a little oil in a non-stick frying pan and add a little of the mixture so it covers the bottom of the pan evenly – don’t add too much as you don’t want thick pancakes. A stodgy gluten free pancake isn’t the best way to start your day!
I’ve finally mastered the art of flipping and once cooked, add your favourite topping. Even after all these years, mine is still lemon and (lots of) sugar.