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By Miss Jennifer Stephenson
01 Mar 2017 | 02:06 GMT
Brilliant recipe! So simple and the pancakes are great - just like "normal gluten" pancakes. We used butter in the pan instead of oil purely because we didn't have any left - just as yummy!
I read around several recipes as well as general translation rules for creating a gluten free recipe from a regular recipe. I read that you shouldn't have to leave something to stand as the process that happens when you do that with regular batter is not necessary for holding the result together. I think the extra liquid in this is meant to absorb into some components of the flour in this recipe. However after finding I could make batter for toad in the hole or yorkshire puddings without leaving to stand I tried this one without leaving to stand but I cut the milk to 400ml and then 300ml. Now this is my default recipe, English pancakes are a generous 300ml of milk, 200g plain flour, 2 eggs, pinch of salt, American pancakes are scant 300ml milk, 200g self raising 2 eggs, pinch salt, tsp bicarb soda. I would typically use skimmed milk but find for american pancakes, or toad in the hole a little extra fat is useful. I'll definitely be trying the hot fat from the pan trick tonight to see if it helps sticking.
As a gluten allergic sufferer it is very hard to find recipes that is easy and doesn't require a lot of ingredients.I must say I never baked such delicious pancakes even before I became a gluten and wheat sufferer.It was fantastic 10/10 😋
I have just made pancakes with this recipe and my husband says the are brilliant, just like his mum yes to make which is a big compliment thanks.
Have just eaten three delicious pancakes. Followed this recipe and chilled in fridge for almost two hours. Added a drop of the hot oil from the pan into the mixture because it's what I've always done. Apparently, it stops the pancake sticking in the pan. Fried in sunflower oil in omelette pan. Made 6 but could have made 8 as a couple of them were a bit thick. Even the first pancake cooked perfectly. Will definitely be using this recipe again.
Really tasty pancakes that you couldn't tell the difference between those made with wheat flour. A great hit with my guests.
I am not a coeliac but my wife is, I made the recipe as above and it is very good, you can't tell the difference to regular pancakes. Some notes, generally you always add the oil or "fat" to a pancake mixture so add the 1tbsp of oil to the mixture or melted butter, but this is not critical. I uesed 2 medium eggs, not sure if using large eggs will make a difference? I added 1tsp of cinnamon to the flour for a little extra flavour. I think 500ml of milk is a lot and I'm going to try it again with 350 or 400ml cows milk instead and a pinch of salt, which is also quite traditional. Otherwise a great recipe and one I'll be using again and again and not just on pancake Tuesday.
First time I've made gluten free pancakes. The mix is very thin but works. You just have to practice a few like any pancake to get thickness right. Lovely and light, fluffy pancakes.
Nice flavour although I might experiment with using less milk as the mixture was so thin even after leaving it to stand for over an hour and struggled to get thickness right in pan when cooking.
I have just made fantastic pancakes with this recipe, however I used soya milk instead of cows milk. Everyone enjoyed them, no one noticed they were different.