OK, so Shrove Tuesday technically isn’t until the first of March, however, we wanted to give you plenty of opportunity to stock up beforehand ready to gorge yourself on delicious pancakes before lent. Here is a gluten-free recipe for pancakes, using Doves Farm’s Freee plain flour.
Ingredients –
200g FREEE Plain White Flour
2 eggs
500ml milk (or milk-substitute such as soy or oat milk)
Oil, for pan
Method –
Put the flour, eggs, and half the milk (or milk alternative), into a large bowl or jug.
Beat to a smooth paste then stir in the remaining milk to make a thin batter. Traditionally you can refrigerate the batter for up to 12 hours – otherwise it’s ready to go.
Lightly oil a frying pan, so that the oil just covers the surface, and get the pan nice and hot.
Stir the batter, then spoon or pour some into the hot pan, rolling it out to the edges.
Cook the pancake, loosening the edges, until the base is golden.
Turn it over and cook the other side.
Repeat until the batter is used.
Turn the pancakes out onto a plate and keep warm until you are ready to serve them.
Serve flat, rolled or folded with sweet or savoury fillings.
Alternatively, you can also buy gluten-free Doves Farm pancake mix, which makes 8 American-style vegan-friendly pancakes and doesn’t require any additional egg – you just add milk and water. Oh, and don’t forget the lemon and sugar.
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