These griddle pancakes are so quick and easy to whip up if you need something warm, filling and comforting. The best ones in my opinion are cinnamon and raisin but you could easily add different things if you prefer. Back in my student days these were a staple diet for me and a great thing to make when we would all roll in after a night out and the munchies had struck. I once had a dream of opening a cafe that only sold these but in a whole range of flavours both sweet and savoury…..you never know theres still time.

1. Put 8oz gluten free self raising flour into a bowl with a pinch of salt, 1tsp sugar and 1tsp cinnamon.
2. Crack in 2 eggs and begin whisking everything together.
3. When it gets too gloopy to mix add in 1/2 pint milk and whisk really well to get all the lumps out.
4. When it is smooth add in 4oz raisins and mix well.

5. Heat up a heavy bottomed saucepan or hot plate to a lowish heat. Add a little mild oil.

6. Drop a tablespoon of batter into the pan for each pancake make sure you pick up some raisins in each spoon full.

7. Gently cook until you see small bubbles coming to the surface of the batter and then turn over.

Tip: To check the batter is set in the middle press gently on the top and if there is any raw batter it will ooze out.

Enjoy them with a large mug of earl grey tea they are lovely as they are or with butter on or even for a bit of a naughty extra treat they would be great with some home made ricotta cheese (see the ‘How to make paneer cheese’ post) They will last a couple of days in a tin but are definitely the best when freshly made and warm. Also the batter will last a day or so if covered and kept in the fridge.

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