Shrove Tuesday AKA Pancake Day is here. This decadent day is traditionally seen as a last chance to indulge before the prohibitive period of Lent and we are totally here for it – bring on a day of pure indulgence.
At One Aldwych we serve gluten-free pancakes, made with gluten-free flour and ground almonds. They are deliciously fluffy and can be enjoyed by all, whether you’re coeliac, currently avoiding wheat or simply fancy trying a slightly healthier pancake. Sadly, there won’t be any batter-flipping in the One Aldwych kitchens this year but fear not, making pancakes at home can be great fun. Executive Chef Dominic Teague has shared his secret recipe as well as some favourite toppings for you to make fabulous pancakes all day long.
Gluten-free Almond Pancakes
Makes 10 small pancakes
200g Gluten-free flour (we love Doves Organic)
100g Ground almonds
60g Golden caster sugar
12g Gluten-free baking powder
5g Fine sea salt
185g Natural Greek yogurt
250ml Whole milk
25g Butter, melted (plus a little extra for cooking)
12ml Lemon juice
- In one bowl, mix the gluten-free flour, ground almonds, caster sugar, gluten-free baking powder and sea salt together.
- In another bowl, mix the Greek yogurt, milk, eggs, melted butter and lemon juice until combined.
- Next, pour one bowl into the other and whisk all ingredients together.
- Allow the mixture to sit for 5 minutes. This is important to allow the baking powder to activate.
- To cook, melt a little butter into a pan, pour in a small amount of mix and leave to cook until dry.
For the Savoury Lover
Parmesan & Spinach
Sprinkle grated Parmesan in the pan before pouring in the pancake batter. Cook as usual, then fill with spinach wilted in butter.
Breakfast Bacon & Egg
A twist on the classic English breakfast. Serve pancakes with a side of crispy bacon and scrambled eggs.
Ham & Cheese
Once the pancake is cooked, add cheese and ham, fold into a parcel and allow the cheese to melt before removing from the pan and serving!.
For the Sweet Toothed
Seville Orange & Sugar
Simple but good. Instead of lemons, use Seville oranges to squeeze over your cooked pancake – sprinkle with sugar and serve.
Chocolate & Marshmallow
When the pancake is cooked and whilst the pan is still hot, place four squares of chocolate on top of the pancake. Add chopped hazelnuts and a handful of mini marshmallows, fold into a parcel and serve.
The All-American Classic
Make a stack of small, fluffy pancakes. Drizzle over maple syrup, add a handful of blueberries and a dollop of cream.
Enjoy - we hope you’ve mastered your flipping technique!
Fun fact: The largest number of pancake flips in the shortest amount of time is currently 349 flips in two minutes, a record achieved by Dean Gould in Suffolk, in 1995.