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:
21 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.
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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.
21 Reviews
5 stars: 17
4 stars: 0
3 stars: 2
2 stars: 0
1 stars: 2
Average Customer Rating:
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By Miss donna crafter
Rating:
I have only been a coeliac for a couple of years and this recipe is a must in our house we all love pancakes and my son loves helping me make them
By Mrs Elena Dixon
Rating:
I have NEVER made pancakes in my life. But I followed this recipe (halved it all though as this was a trial run!) and I made wonderful pancakes!!! I'm so impressed! Have not tasted them for about 8yrs! Don't understand the bad reviews, clearly these people didn't follow the recipe properly as even I can get a good result! Can't wait to make them for the hubby this weekend now! Just call me Nigella! ;)
By Mrs Rebecca Stevens
Rating:
My daughter has just made pancakes using a slightly modified version of this recipe. She omitted the sunflower oil, and used 500ml of soya milk, as we can't tolerate dairy. The pancakes were great; not stodgy or slimy, and they browned nicely.
By Mrs Celia Bartlett
Rating:
Yay! I'm back as promised and now I can upgrade the rating from 1 to 5.
Finally a successful pancake day.
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By Ms Vanessa Salas
Rating:
This pancakes had no flavour at all. The texture was plastic like and heavy. I would not recommend it to anyone and can not understand how come it has so many great reviews. I am not a professional baker but I do bake very often with great results usually.
By Ms j graham
Rating:
Made these with doves farm bread flour as that's what I had and half soya milk, half water. Added oil to batter by mistake - to be fair listing it before milk is asking for trouble.
Came out a bit thicker than I like and with a slightly doughy slimey texture and didn't seem to brown well - this may be due to oil...apart from that tasted ok. Will try again.
By Miss Sara Carter
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Made great pancakes today, can't tell the difference.
By Mr Howard Osborn
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If using whole cow's milk this recipe works much better with 400ml.. Then it's great - very tasty indeed!
By Ms Deanna Latham
Rating:
Just adding to my previous post, you need to keep stirring the batter in between pancakes as it soon becomes thicker at the bottom, it is a thin batter but works perfectly. Happy pancake day!
By Ms Deanna Latham
Rating:
It's shrove Tuesday and I have just enjoyed a batch of gluten free pancakes. I have more cooked for a savoury gluten free meal tonight. I prefer them to ordinary ones as the flour makes a very light batter, nice as I don't have the choice, well done Doves.
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