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Fantastic for making Yorkshire Puddings, Pancakes and much more! Product comes in a plain white bag.
Gluten and Dairy Free Batter Mix. Just add: eggs and milk / non-dairy alternative.
Maize starch, Rice flour, Potato starch, Tapioca starch, Buckwheat flour, Salt
- Cooking Instructions:
Yorkshire Puddings: Preheat the oven to 240°C/220°C Fan/Gas Mark 9. Empty the batter mix into a large bowl. Beat 4 large eggs and 320ml of milk or non-dairy alternative together in a separate bowl. Slowly pour the wet mixture into a mixing bowl with the dry batter mix and whisk until a smooth batter is formed. Heat 1/3 tsp of oil in each tartlet of two 12 hole muffin tins in the oven for 10 minutes. Pour the batter 2/3 of the way up each tartlet and return to the oven. Bake for 10-15 minutes until well risen and golden.
Pancakes: Heat 1/2 tsp of oil in an 8-9inch pan over a medium heat until hot. Prepare the batter as per Yorkshire Puddings. Pour in enough batter to cover the pan and swirl the pan so that the batter creates an even layer. Allow to cook for 30 seconds until the pancake is golden. Toss or turn over the pancake and cook on the other side for 30 seconds.
|Nutrition (as prepared per 100g)|
|of which saturates||1.3g|
|of which sugars||2.1g|