MRS CRIMBLES Gluten Free Pancake & Batter Mix (200g)
Makes traditional crepe style or American thick pancakes and Yorkshire puddings.
Since 1979, Mrs Crimble has been whipping up gluten-free cakes, bakes and nibbles with oodles of know-how and a spoonful of love.
- Certified Gluten Free
Ingredients
Maize Flour, Rice Flour, Cornflour, Potato Starch, Raising Agents: Sodium Bicarbonate, Disodium Diphosphate, Stabiliser: Xanthan Gum
There are no allergens in the dry mix, but milk, eggs and soya are handled in the bakery in which the mix is manufactured.
| Typical Nutritional Values | Per 100g |
|---|---|
| ENERGY (kJ/Kcal) | 600/142 |
| Fat (g) | 2.9 |
| of which saturates | 1.1 |
| Carbohydrates (g) | 23.2 |
| of which sugars | 2.7 |
| Fibre (g) | 0 |
| Protein (g) | 5.0 |
| Salt (g) | 0.2 |
Traditional Pancake instructions (makes about 10 pancakes)
You'll need to add
400ml lactose free milk or milk alternative
2 eggs
Vegetable oil
- Whisk the milk, eggs and pancake mix together until smooth.
- On a high heat, add a little oil to a non-stick frying pan and pour in enough batter to cover the base.
- Cook for 2 to 3 minutes until the edges start to lift. Then flip and do the same with the other side.
American-style Pancake instructions (makes 8-10 pancakes)
You'll need to add
80g caster sugar
5ml gluten free baking powder
2 eggs
200ml lactose free milk or milk alternative
- Empty Pancake & Batter Mix, sugar and baking powder into a large bowl.
- Add the eggs and gradually whisk in the milk until you have a smooth batter.
- Spoon the mixture into a well-greased flat bottom non-stick frying pan. Each pancake is 1 tbsp of mixture.
- Cook 2-3 pancakes at a time taking care to space them evenly. Cook until the underside is golden brown and bubbles are starting to appear on the top, flip and brown on the other side.
- Serve warm with your favourite topping.
Yorkshire Puddings instructions (makes 16 small puddings)
You'll need to add
4 medium eggs
2 tsp sugar
200ml lactose free milk or milk alternative
Vegetable oil
- Preheat the oven to 230 degrees Celcius (210 degrees Celcius for fan oven).
- Lightly whisk the eggs, sugar and milk in a large bowl.
- Add the Pancake & Batter Mix, beating to form a smooth batter.
- Heat some vegetable oil in a 12-hole shallow bun tin in the oven until very hot.
- Remove from the oven and carefuly pour 1 tbsp of batter into the hot oil until half full.
- Return to the oven and bake for 10 to 15 minutes until golden brown.
