INGREDIENTS

Maize flour, rice flour, corn flour, potato starch, raising agents: sodium bicarbonate and disodium diphosphate, stabiliser: xanthan gum.

TRADITIONAL PANCAKES OR CREPES

MAKES APPROX 10 PANCAKES

YOU WILL NEED TO ADD:

400ml (3/4 pint) milk, 2 eggs, vegetable oil.

1. Whisk the milk, eggs and Pancake and Batter Mix together until smooth.
2. On a high heat, add a little oil to a non-stick frying pan and pour enough batter to cover the base of the pan.
3. Cook for 2-3 minutes until the edges start to li , then flip. Cook the pancake until golden brown on both sides.
4. Serve warm with your favourite sweet or savoury topping or filling.

AMERICAN STYLE THICK PANCAKES

MAKES 8-10 PANCAKES

YOU WILL NEED TO ADD:

80g (3oz) caster sugar, 5ml (1 tsp) gluten free baking powder, 2 eggs, 200ml (1/3 pint) milk.

1. Empty the Pancake and Batter Mix into a large bowl with the sugar and baking powder.
2. Add the eggs and gradually whisk in the milk until you have a smooth batter.
3. Spoon the mixture into a well-greased, flat bottomed non-stick frying pan. Each pancake is 1 tbsp of mixture. Cook 2-3 pancakes at a time, taking care to space them evenly.
4. Cook until the underside is golden brown and bubbles are starting to appear on the top.
5. Flip and brown on the other side.
6. Serve warm with your favourite topping.

YORKSHIRE PUDDINGS

MAKES 16 SMALL PUDDINGS

YOU WILL NEED TO ADD:

200ml (1/3 pint) milk, 4 medium eggs, 2 tsp sugar, lard or vegetable oil.

1. Preheat the oven to 230°C / 210°C (fan) / 450°F / Gas Mark 5.
2. Lightly whisk the eggs, sugar and milk in a large bowl.
3. Add the Pancake and Batter Mix, beating to form a smooth batter.
4. Heat lard or vegetable oil in a 12 hole shallow bun tin in the oven until very hot.
5. Remove from oven and carefully pour 1 tbsp of the batter into the hot lard or oil until about half full.
6. Return to the oven and bake for 10-15 minutes until golden brown.