Sainsbury's free-from recipe
Our pancakes make a brilliant ‘fresh pasta substitute’! Try making ‘cannelloni’ by rolling them up with your favourite cannelloni filling or ‘lasagne’ by layering them up in a lasagne dish with the lasagne filling of your choice. They even make fantastic ‘fresh tagliatelle’. To achieve really long ribbons, use kitchen scissors to cut each pancake into a single spiral. Plunge into boiling water to heat through, drain and serve with your favourite pasta sauce.
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Gluten-free pancakes with lemon & sugarDelicious pancakes with lemon and sugar that are free-from gluten, wheat and dairy.
Free-from: wheat-free, gluten-free, dairy-free |
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Recipe information:
Serves: 4 (8 pancakes)
Prep time: 10 minutes
Cook time: 30 minutes
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2 large eggs
175ml Alpro soya milk
25g Sainsbury's freefrom vegetable spread, plus an extra 25g for greasing pan
150g Doves Farm gluten free plain white flour blend
15g caster sugar (omit sugar if making savoury pancakes, and add a pinch of salt instead if desired)
2 tablespoons of olive oil
Lemon wedges
Caster sugar to taste
1. Place the batter ingredients in a blender, liquids first, as listed above. Blend.
2. Place the extra 25g Sainsbury's freefrom vegetable spread on a saucer. Scrunch up the greaseproof paper, dab it in the sunflower spread and lightly grease the frying pan with it.
3. Place the pan over a medium heat. Add a few spoonfuls of batter and tilt the pan to evenly coat it with a thin layer of batter. Cook gently until the batter is set firm. Turn the pancake and cook the other side.
4. Repeat steps 2 and 3 until all the batter is used. Stack the pancakes and keep warm until required.
5. Sprinkle each pancake with caster sugar and lemon juice, roll up and serve hot.
Storage notes: suitable for freezing , with the benefit that they are quick to defrost (why not make extra, and freeze them to use for pasta dishes.)
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| Please note: the most up to date allergy information is always on the product packaging. |
