Gluten-Free & Easy buttermilk pancakes


So, Valentine’s Day has been and gone, and Tuesday sees one of our favourite days arrive – Pancake Day!

Whether you call it Pancake Day, Shrove Tuesday or Mardi Gras, there is nothing better than spending a dreary February Tuesday stuffing your face with one of life’s best foods.

I’m a fan of a crepe, I’m not going to lie. I do like a classic lemon and sugar, usually preceded by a savoury version with cheese and parma ham with rocket. YUM!

But for breakfast, bust out the big dogs. These boys aren’t for the feint hearted when it comes to pancakes, these are the real deal. Thick, fluffy and melt-in-your-mouth, they go great with either bacon and maple syrup or berries, Nutella or yoghurt.


1 cup of GF self-raising flour (Dove’s Farm is great)

1 scant cup of milk with a few drops of lemon juice added (or a cup of buttermilk if you have it). The milk should curdle slightly.

1 egg

A knob of butter

A heaped teaspoon of caster sugar


  • Sieve flour into a large jug or bowl and add sugar.
  • Melt butter in microwave or hob. Leave to cool slightly.
  • Add the egg and the milk mixture to the flour and whisk. Don’t worry too much about lumps!
  • Add the butter and whisk until thickening.
  • Heat a small amount of oil in a frying pan on a mid-high heat and tip the excess into a mug or cup to save for the next time.
  • Add a ladle of pancake batter to the pan and swirl slightly. Cook until the edges turn yellowy and the batter is bubbling.
  • Flip and cook the other side for a minute or two.



  • After every two pancakes, swirl more oil around the pan and pour back into the cup.
  • Keep your stack warm in a cool oven until all the batter is cooked.
  • To make shaped pancakes, use a cookie cutter with a handle that you can hold down against the pan. This will stop the batter seeping underneath. Spray the cutter with cake release or grease with oil or butter. Once the batter is bubbling, remove the cutter and flip your cake!
  • Serve with a selection of toppings for a yummy morning feast. Enjoy!



Gluten Free crepes and scrummy squash salad


For a super quick and delicious dinner, you can’t beat crepes.


And whilst you might usually reserve them as a treat, they’re great with savoury fillings and salad. Om nom nom!

Here’s a foolproof crepe recipe that should see you through your sweet or salty fancies; you can even add in some herbs or spices and mix it up a bit.

Gluten Free crepes

Serves 2-4 (makes 8 average pancakes). Takes 10-20 minutes to mouth time.

  •  125g Dove’s Farm plain four mix (or your own equivalent)
  • 1 egg (whisked)
  • 1/2 pint milk

Sift flour into a bowl and created a small well. Add the egg and pour the milk in, gradually whisking together to remove lumps.

Chill in the fridge for 5 minutes.

Heat a pan and add a tiny knob of butter to line the pan. Pour in some mixture using a ladle and swirl around the pan into an even layer. Watch it turn yellow (my fave part!). Agitate and flip when ready. Cook until lightly browned. 

Filling and Salad

1) Slice your squash. This can be difficult – in fact, it might be easier to roast it first and slice afterwards, but it will take longer. 1 inch cubes are the best size. You won’t need the whole squash – couple of handfuls of cubes is enough.

2) Put in a single layer in a baking dish and season. Coat with a glug of oil and add some rosemary if you like it. Roast in a hot oven for 30-45 minutes (up to an hour if you’re doing more). The corners of the cubes should be browned, and the squash should be soft.

3) Start making your crepes! Pour the batter into a lightly oiled, hot pan. When you’ve flipped your crepes over, quickly add onto them a slice or two of doux de montagne cheese (gruyere, gouda and emmental also work well) and a cover with a slice of Serrano ham (or Parma, if that’s your deal). Let the cheese melt a little, just enough to be gooey. Fold the sides over to serve.

4) Pile up some rocket on the side and serve your squash on top. Add cracked black pepper. Scoff!

Now, try to resist having this for dinner….