Hazelnut & Maple Syrup Pancakes

These thicker, Scotch-style pancakes are extremely easy to make, thanks to the Doves Farm Self-Raising Flour and the Millet Amazake. Even if you are not avoiding dairy or gluten, you won’t notice the difference with these pancakes. You don’t need eggs to add volume or flavour. The Amazake adds a natural sweetness to the batter mix, and the slightly malted flavour sits well with the taste of maple syrup.

These pancakes make the ideal hot dessert for all the family. If you have a nut-free household, try a mix of fruit powder and maple syrup to make your own natural, concentrated fruit sauce.

Gluten Free Self-Raising White Flour 1kg (Doves Farm)

200g gluten-free self raising flour

Millet Amazake Sweet Grain Dessert, 370g (Clearspring)

100g millet amazake

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

A good pinch of pink Himalayan salt

Buckwud Canadian Maple Syrup 250g (Rowse)

Maple syrup - to drizzle on top

Vanilla Paste 100ml (LittlePod)

1 tsp vanilla paste

Sunflower Oil, Organic 500ml (Clearspring)

Oil for frying

Hazelnut Butter, Organic 170g (Carley's)

Several tbsp of hazelnut butter

Other Ingredients

Method

1) Put a little oil in a frying pan, and have the bottle of oil to hand, to add a little in between each pancake.
2) Mix the flour, salt and vanilla paste together in a bowl or batter jug.
3) Add the Millet Amazake and using a whisk, gradually pour in the water a little at a time.
4) Beat the batter mix until the mixture is smooth and of the consistency of double cream.
5) Place your oiled frying pan on the heat. Using a small ladle, tea-cup or serving spoon, add some of the batter mix to the hot oil.
6) Cook on both sides until lightly brown. Pile up on a serving plate and keep warm.
7) Drizzle warmed Hazelnut Butter and Maple Syrup over the top of the tower of pancakes and add a generous sprinkle of roughly crushed Roasted Hazelnuts to garnish.

Makes around 8-10 small, deep pancakes.