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Our recipe
Pancakes are traditionally served on Shrove Tuesday, when tossing the pancake is a popular sport. It is unlikely that anyone will notice that these are also gluten free so as many people will eat two or three pancakes it’s a good idea to make several in advance, reheating and tossing them before serving. Sugar and lemon juice, chocolate spread or jam are classic pancake fillings
Customer rating:
9 customer reviews
| 200 g | Gluten Free Plain White Flour |
| 2 | Eggs |
| 1 tbsp | Sunflower Oil |
| 500 ml | Milk |
1. Put the flour and egg into a mixing bowl.
2. Adding the milk a little at a time beat into a batter.
3. Mix well then leave to rest for a least an hour.
4. Lightly oil a heavy frying pan and heat well.
5. Put a good tablespoon of batter into hot pan, rolling it around to cover the surface.
6. Cook until golden then turn over and cook on the other side.
7. Serve warm.
Rate this recipe using the review button below, or click here to discuss it in our forum.
Temperature & cooking time:
Dietary status:
Without Gluten , Without Nuts, Without Soya, Without Wheat.
Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.
9 Reviews
5 stars: 8
4 stars: 0
3 stars: 1
2 stars: 0
1 stars: 0
Average Customer Rating:
(4/5)
Share your thoughts with other customers:
By Ms Sue Allwood
Rating:
I made this by the 'all-in-one' method with an electric hand whisk. When beaten the mixture was very runny but after standing for an hour at room temp it was really thick. Made 8 frying-pan sized pancakes, my partner did not even realise they were wheat/gluten free until I told him afterwards. Very tasty, without that heavy 'over-full' feeling afterwards!
By Mrs mary Boland
Rating:
Hi Mary, It all depends of the size of your pan and how thick you make them, but this recipe should make approx 8-12 as a rough guideline. Please let us know how you get on if you try them!
By Mrs Bridget Matthews
Rating:
Made this today but made mistake of putting olive oil in mix (had no sunflower) & then added 300 ml of milk as thought 500 ml wd be too much. Turned out really well, very light and thin.
By Mrs Heather Townsend
Rating:
I used rice milk to make the pancakes dairy, gluten and soya free. It did produce a great pancake which my husband and daughter could not tell the difference. I did find you need to stir the batter regularly as the contents did settle a little. I also found that it was easier to use a small rather than large frying pan as my 1st one in a large non-stick frying pan stuck.
By Mrs Fiona Taylor
Rating:
Excellent recipe, couldn't tell the difference.
By Miss michelle goodall
Rating:
i came here first to find the recipe for these on shrove tuesday, and have used it a few times since, the batter at first seems thin but its like magic :D perfect pancakes with no soggy middle..... so fab stuff... kids and other half couldnt tell the difference and the only difference i found was i wasnt in pain :D yay
By Miss Liz Box
Rating:
I googled gluten free pancake recipes and found one on the UKTV Food website which says it was supplied by Dove Farms and matches the ingredients above but also says that it needs 300ml of milk. Hope this helps.
By Mr Dave Straker
Rating:
Apologies for the missing part of this recipe, it has now been amended and the correct quantity of milk is 500ml. Thanks.
By Mrs Janet Abrahams
Rating:
How much milk - not mentioned in recipe.
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