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.
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.
21 Reviews
5 stars: 17
4 stars: 0
3 stars: 2
2 stars: 0
1 stars: 2
Average Customer Rating:
Share your thoughts with other customers:
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.
http://ailecphotography.blogspot.co.uk/2013/02/flippin-brilliant.html
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
Rating:
Made great pancakes today, can't tell the difference.
By Mr Howard Osborn
Rating:
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.
Our recipe
Our recipe
01 Mar 2013
05 Mar 2013
01 May 2013
20 May 2013
16 Apr 2013
This web site is secure. We accept all major debit and credit cards.