Gluten Free Plain American Pancake Tray Cake

Hello Adventurers!

Now I can probably guess what you are thinking right now, she has already got a recipe for ‘Gluten Free Plain American Pancakes’, link here, why is she now turning it into a tray cake?  Well to start with, I wasn’t even sure that this recipe was going to work in an oven in the first place.  So, I thought, why not give it a go?  It turns out, that baking these in the oven is a super quick way of doing it!  I also think that this would be good for busy Mums or busy mornings.  They taste amazing and I cannot wait to do this again with flavouring!

Ingredients:

3 Medium Eggs

115g Gluten Free Self Raising Flour

20g Granulated Sugar

70 ml Milk

Pinch of Salt

Equipment:

Scales

Measuring Jug

Measuring Spoons

Baking Paper

34cm Oven Tray

Large Mixing Bowl x 2

Whisk or Electric Hand Whisk

Wooden Spoon

Spatula

Cooling Rack

Cookie Cutter

 

Method:

Measure your ingredients and preheat the oven to 180C/160C Fan/Gas 4, also line a 34cm oven tray.  I like to spray my oven tray, place some baking paper covering the bottom of the tray and then spray again so that it is easy to remove the cake from the baking paper without too much being pulled off at the same time as you don’t want to loose any of this amazing cake.

Now, have two mixing bowls ready and separate the eggs, putting the whites in one bowl and the yolks in the other. If you can avoid getting any egg yolk in there do so but if you get some in there, don’t worry!  You will just have to whisk the whites for longer.

Add the flour, sugar and milk to the egg yolks and mix until it resembles a smooth thick batter.

Add the pinch of salt to the egg whites bowl and whisk the egg whites until it forms stiff peaks.  This will take a while if you are doing it by hand so be patient.

Once that is done, slowly fold your egg whites into the thick batter mixture.  I did this by taking my spatula to the far side of the mixing bowl dragging it under the mixture and trying to bring a little of the ‘batter’ mixture over the egg whites and then I turned the mixing bowl a quater clockwise.  Again, take your time with this as you will want to keep as much of the air in the mixture as possible to make them fluffy.

Pour your mixture into your 34cm oven tray and spread the mixture using your spatula and then move the tray around in your hands so that the mixture reaches all the sides.

Now place in the oven for five to ten minutes.  You can check if your cake is cooked using different ways, either by: inserting a teaspoon handle/cake tester/skewer and seeing if it comes out clean; touch it and it bounces back; or finally, they are golden-brown on top.  Take out of the oven and place on your cooling rack.

Now, using your preferred sized cookie cutter, cut out as many pancakes as you can.

Serve them however you like, but the granulated sugar should mean they are sweet enough without adding more.  Suggestions are bananas, strawberries (or any other kind of fruit), lemon juice or chocolate sauce – let your imagination run wild!

I hope you love this recipe as much as I do!  Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, so you can show me your lovely creations!  Please share this post with your friends and family if you think that they will enjoy it!  Also, be sure to see my shop, link here, where you can get most if not all you need to make this creation!

Remember be brave, be happy, be kind, be you!

See you next time…

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