When my granny (my dad's mother) passed away about 7 years ago, I inherited her griddle. It really is the best thing ever for making pancakes and scones on, so much better than a frying pan. I love the fact that it has so much history and to think how many scones/oatcakes/barley bread etc must have been cooked on it over the decades. I had to include a shot of it here:
Wheat & Dairy Free Breakfast Pancakes
9oz wheat free self raising flour
1tsp cream of tartar
300ml oat milk (soya milk is fine too but has a slightly stronger flavour)
-Before you begin the mixture, put your pan on to heat up. Wipe over with some oil if it isn't non stick.
-Measure the milk into a large bowl or batter jug (I LOVE my Pampered Chef Batter Jug)
-Add the eggs and beat together then add the oil.
-Add all the dry ingredients and beat well with a whisk until you have a smooth batter.
-Once your pan is really hot, pour dollops of the mixture onto the pan.
-When bubbles appear, turn them round to cook the other side.
In the summer we usually serve the pancakes with lots of fresh berries and lashings of pancake syrup.
When the berries are out of season and the weather is colder we tend to have them with bacon and scrambled eggs.
To finish with, here I am tucking into my pancakes, complete with my mug of tea and my favourite little tea cosy!