Baking

Weekend pancakes

Name: Weekend pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 150 g gluten-free plain flour blend; 2 tsp gluten-free baking powder; 1 tbsp caster sugar; 1 large egg; 200 ml milk; 1 tbsp vegetable oil, plus a little for the pan; 1 lemon, cut into wedges, to serve; 2 tbsp caster sugar, to serve

Small golden pancakes for a relaxed breakfast, with lemon and sugar to finish.

From Nora’s kitchen · Recipe development

Free guide: thirty gluten-free dinners, with the shopping lists

AI-generated food illustration.

Small golden pancakes for a relaxed breakfast, with lemon and sugar to finish.

This recipe is in development. Record your ingredient brands and equipment during testing, and use the cooking checks alongside the suggested timings.

The recipe

Weekend pancakes

Prep: 10 min
Cook: 15 min
Total*: 25 min
Makes: 4 servings

*Estimated development timings. Timings are estimates; allow extra time if the cooking checks require it.

Ingredients

Tick things off as you go.

What you need

150 g gluten-free plain flour blend
2 tsp gluten-free baking powder
1 tbsp caster sugar
1 large egg
200 ml milk
1 tbsp vegetable oil, plus a little for the pan
1 lemon, cut into wedges, to serve
2 tbsp caster sugar, to serve

Equipment

Mixing bowl
Whisk
Non-stick frying pan
Spatula

Let’s make it.

01
Mix dry ingredients
Stir flour, baking powder and 1 tablespoon sugar together in a bowl.
02
Make the batter
Whisk egg, milk and oil together, then whisk into the dry ingredients until smooth. Leave for 5 minutes while the pan warms.
03
Cook in batches
Lightly oil a non-stick frying pan over medium heat. Add small ladlefuls of batter, leaving room between them. Cook for 2–3 minutes until bubbles appear and the edges set, then flip.
04
Finish cooking
Cook the second side for 1–2 minutes until golden and cooked through with no wet batter in the centre. Lower the heat if browning before cooking through. Repeat with the remaining batter, lightly oiling as needed. Serve with lemon and the remaining sugar.

Ingredient checks

Check every packaged ingredient for gluten-free suitability and other allergens, including stock, sauces, spices and seasoning blends. Use clean equipment and protect food from gluten cross-contamination.

Allergens: Eggs; Milk; check flour.

Make it work for you

Keep the stated ingredient quantities for the first test. Substitutions need separate testing.

For another day

Best freshly cooked. Freezing and reheating tests are still needed.

Exploding food

What goes in.

The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.

See the collection

Exploded ingredient illustration for weekend pancakes; the written recipe provides the full list and quantities.

The miniature kitchen

Tiny chefs.
Big ideas.

A playful look at the same familiar favourite. Meet the little team behind our food illustrations.

Explore the tiny kitchen

Miniature chefs preparing weekend pancakes in a warm cream kitchen.

Weekend pancakes