Mrs Crimble's Gluten Free Pancake & Batter Mix 200g

£2.80 £1.40 per 100g
2 IN STOCK 
Since 1979, Mrs Crimble has been whipping up gluten-free cakes, bakes and mixes with oodles of know-how and a spoonful of love.

Features

Gloriously Gluten Free, Bake, Live, Love, Vegetarian Friendly

Further Description

Hear more from Mrs Crimble...
www.mrscrimbles.com

Brand

Mrs Crimble's

Preparation and Usage

All cookers and pans are different so these instructions are just a guide really, love.

Allergy Information

There are no allergens in the dry mix, but we do handle Milk, Eggs and Soya at the bakery.

Country of Origin

Produce of the EU

Manufacturer

Mrs Crimble's,
c/o Kallo Foods Ltd,
River View,
Surrey,
GU17 9AB.

Return To Address

Get in Touch
Mrs Crimble's,
c/o Kallo Foods Ltd,
River View,
Surrey,
GU17 9AB.
info@mrscrimbles.com

Package Type

Bag

Other Information

Full Product Name:
Gluten-Free Pancake & Batter Mix

Storage:
Keep in a cool, dry, place.
A cupboard's perfect.

Importer:
Wessanen Benelux B.V.,
Hoogoorddreef 5,
1101 BA Amsterdam,
The Netherlands.

Recipes

Yorkshire Puddings
Makes 16 small puddings.
You'll need to add:
4 medium eggs, 2 tsp sugar, 200ml (1/3 pint) milk, vegetable oil - or land if you're so inclined.
1. Pre-heat the oven to 230°C / 210°C (fan) / 450°F / Gas Mark 7.
2. Lightly whisk the eggs, sugar and milk in a large bowl.
3. Add the Pancake & Batter Mix, beating to form a smooth batter.
4. Heat some vegetable oil in a 12-hole shallow bun tin in the oven until very hot.
5. Remove from the oven and carefully pour 1 tbsp of batter into the hot oil until half full.
6. Return to the oven and bake for 10 to 15 minutes until golden brown.

American-Style Pancakes
Makes 8-10 pancakes.
You'll need to add:
80g (3oz) caster sugar, 5ml (1 tsp) gluten-free baking powder, 2 eggs, 200ml (1/3 pint) milk.
1. Empty Pancake & Batter Mix into a large bowl.
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 bottom non-stick frying pan. Each pancake is 1 tbsp of mixture.
4. 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.
5. Serve warm with your favourite topping.

Traditional Pancakes
Makes about 10 pancakes.
You'll need to add:
400ml (3/4 pint) milk, 2 eggs, vegetable oil.
1. Whisk the milk, eggs and pancake mix together until smooth.
2. On a high heat, add a little oil to a non-stick frying pan and pour in enough batter to cover the base.
3. Cook for 2 to 3 minutes until the edges start to lift. Then flip, and do the same with the other side.

Allergen Information

May Contain Eggs, May Contain Milk, May Contain Soya

Ingredients

Maize Flour, Rice Flour, Cornflour, Potato Starch, Raising Agents: Sodium Bicarbonate, Disodium Diphosphate, Stabiliser: Xanthan Gum

Dietary Information

Suitable for Vegetarians; Gluten free

Nutritional Data

Typical Valuesper 100g:Per 100g for traditional pancake instructions:
Energy:600kJ/142kcal762kJ/180kcal
Fat: 2.9g3.4g
of which saturates: 1.1g1.3g
Carbohydrate: 23.2g30.0g
of which sugars: 2.7g3.5g
Protein: 5.0g6.5g
Salt: 0.2g0.3g