Mrs Crimble's Pancake & Batter Mix 200g

Mrs. Crimble's Pancake & Batter Mix is a versatile blend perfect for creating a variety of baked goods. Packaged in a 200g format, it is suitable for those looking to prepare pancakes and other batter-based recipes. With its user-friendly instructions, the mix allows for a convenient and swift preparation process. Mrs Crimble's, c/o Kallo Foods Ltd, River View, Surrey, GU17 9AB.

Mrs. Crimble's Pancake & Batter Mix is a versatile blend perfect for creating a variety of baked goods. Packaged in a 200g format, it is suitable for those looking to prepare pancakes and other batter-based recipes. With its user-friendly instructions, the mix allows for a convenient and swift preparation process. Mrs Crimble's, c/o Kallo Foods Ltd, River View, Surrey, GU17 9AB.

Maize Flour, Rice Flour, Cornflour, Potato Starch, Raising Agents: Sodium Bicarbonate, Disodium Diphosphate, Stabiliser: Xanthan Gum Contains: May Contain: eggs, milk, soya Additives: None

Maize Flour, Rice Flour, Cornflour, Potato Starch, Raising Agents: Sodium Bicarbonate, Disodium Diphosphate, Stabiliser: Xanthan Gum Contains: May Contain: eggs, milk, soya Additives: None

Directions for use: All cookers and pans are different so these instructions are just a guide really, love, 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. Storage recommendation: Keep in a cool, dry, place. A cupboard's perfect. Ambient

Directions for use: All cookers and pans are different so these instructions are just a guide really, love, 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. Storage recommendation: Keep in a cool, dry, place. A cupboard's perfect. Ambient