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Daisy Cottage Farm Pancake Recipes

Are you curious to try some of Lorraine Aspill’s pancake recipes after her appearance on the Ray D’Arcy Show on RTE Radio One yesterday?

Here are 4 of her recipes for Gluten-free, Vegan, Traditional and American Pancakes

The gluten free pancake.

300gms of gluten free flour ( I use  GF self raising)

1 ½ tsp gluten free baking powder

3 eggs,

1tbs caster sugar   (optional)

1.5 pints milk.

25gms melted, cooled butter.


Sieve flour into bowl and add all dry ingredients, stir to combine.

Make a well in the centre,

Add eggs and half the milk and start draw  the flour into the mix using a whisk, continue to mix adding the remainder of the milk, whisking all the time, finally adding the cooled melted butter.

Allow to stand for at least 30 minutes,  

Now when using gluten free flour , it tends to thicken a lot when liquid is added, if you want a light thin pancake, you may need to add more milk after you have let the mixture stand.

Heat pan rub with a little oil and pour your pancake on, cook till the bubbles appear and flip, cook for one minute, start you stack, add you favourite toppings and enjoy.


The vegan pancake.


300gms of self raising flour

1tbs caster sugar    (optional)

2 tsp baking powder

Pinch of salt

300a mls approx. of water,   (now you can split this with and use half water and half of a non dairy milk,, I use coconut milk.) The mixture will remain a little lumpy.

I usually add a  little  oil(a teaspoon)  to the batter before starting to cook.

A little oil for cooking.

Place all the dry ingredients into a bowl and start adding the liquid whisking all the time, until a smooth batter is achieved.

Leave to stand for approx. 30mins before cooking.

Heat pan and pour on a the batter, cook until the bubbles appear and flip, cook for a minute and start your stack.


The traditional pancake.

My grandmother always made the pancake batter the night before Shrove Tuesday, and it was a yearly ritual, she had a  bowl that was only used for this and also a special cup that was used to measure the pancake and pour it onto the pan. The batter was mixed and covered with a muslin cloth and placed in the metal box in the kitchen dresser.

The excitement the next morning waiting on the pancakes, the first one was for the fairies, after that it was game on.  The pancake bowel was placed on a trivet beside the cooker and a pot of simmering was place on the back burner, with a plate on top of it, as the pancakes were cooked and rolled they were placed on the plate and another plate covering them,  the early microwave.


400gms of  self raising flour

Pinch of salt

4 eggs

1.5 pints of milk

50gms of caster sugar   (optional)  I use this only if making all sweet pancakes.

50gms melted cooled butter.


Sieve the flour and salt into the mixing bowl and make a well in the centre, add the eggs and some milk and start to draw in the flour using a whisk,  continue to add  the milk gradually until a nice smooth batter is achieved.

Leave to stand for approx. an hour or overnight if possible.

Heat your pan, I like to just wipe the inside of the pan with a piece of kitchen roll that has been dipped in oil or melted butter, pour on your measure of batter and cook until the bubbles appear, flip  (the best part) and cook on the other side,  stack and keep in  the oven on a low heat.


The toppings are endless;

The oldies  like lemon juice and sugar,

                              Raspberry jam

                              Golden syrup  or Honey

                              Chocolate spread  

                              Chocolate spread with sliced banana or sliced strawberry

                               Peanut butter with sliced banana

                              Caramelised  banana

                               Caramelised oranges

                                Strawberries marinated in brandy overnight, 

                                Strawberries drizzled with elderflower cordial

                                Fresh fruit and cream

                                Blueberries and lemon

                                Bacon and maple syrup

                                Poached eggs and hollandaise sauce

                                 Smoked salmon and a squeeze of lemon,

The list of topping is endless, what ever you fancy, there are no rules.


American pancakes.


This batter is usually a thicker batter and cooked smaller in size, although thicker than our traditional pancake, and usually served stacked four or five high with the topping on top, dripping down.


The recipe;

400gms of self raising flour

1.5 tsp of baking powder

1tbs of caster sugar  (optional)   again I only use this if I am cooking all sweet pancakes.

3 eggs

25gms of  melted butter 

200mls of butter milk..

A little oil for frying.


Mix all the dry ingredients in a bowl, sieving the flour in.

 Make a well in the centre and add the eggs cooled melted butter and some of the milk.

Whisk to make a thickish batter gradually add the remaining milk, to produce a smooth thick batter.

Pour small rounds of batter onto the pan, approx. 8cm wide.

Cook on one side until the bubbles start to appear, flip and cook on the other side for approx. a minute.

Serve stacked with your favourite topping.


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