Thick & Fluffy Pancakes - Jamie Oliver Style
By Teresa on 15 June 2007 | Viewed 22586 times
Ingredients
3 Large Eggs
1C White Rice Flour
1t - heaped Baking Powder
1/2C Milk
Pinch of Salt
Method
First, separate the eggs, putting the whites in 1 bowl and the egg yolks into another. Add the flour, baking powder and milk to the egg yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter. Heat a non-stick pan on a medium heat. Pour a little oil onto some kitchen paper and spread onto the pan. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point, sprinkle your chosen flavoring onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
You can make these pancakes large or small, to your liking. You can serve them simply dowsed in maple syrup and even some butter or creme fraiche.
Comments about this recipe / add yours
We found them a little dry like sponge cake so used 3 quarters of a cup of rice milk and only half beat the egg whites. They came out great Thank you
Posted by Greg on 02/03/08 at 02:05 PM
Thanks so much for this recipe. I used to love the Jamie Oliver pancakes before I was diagnosed as coeliac but wasn’t sure how to adapt it, I also used a little extra milk and they came out great!
Posted by sweet.songbirdy on 01/06/08 at 06:32 PM
Thanks for the tip to use a little extra milk! They worked out well and tasted great with fresh fruit.
Posted by Jasmine on 08/06/08 at 01:56 PM
We loved this receipe - we subsituted the rice flour for tapioca flour which is gluten free and used honey greek yoghurt instead of milk - they we fluffy light and delious!
Posted by Lisa on 08/01/10 at 07:49 AM
These are the best homemade GF pancakes i’ve ever had! Beautifully light and fluffy, delicious with any toppings.They can get a little dry and best eaten straight out of the pan:-) Yummy!
Posted by Natalia on 05/11/10 at 12:28 PM
What did I do wrong? 1st time I have used rice flour, the pancakes tasted kindy sandy texture. And what sort of flavours do you sprinkle on?
Posted by Kim on 06/01/11 at 08:56 AM
Does the person that posted this recipe know what a pancake is? These came out like fluffy little pikelets. A pancake is designed to take up the whole pan and is a runny mixture that spreads nicely. As a pikelet recipe, however they are a great flavour and will add sugar into them to convert them to a pikelet for next time
Posted by Kiri on 04/06/11 at 08:47 AM
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I have to say these pancakes are fantastic… Doing gluten free pancakes the conventional way always came out a little like fried bread…
Doing them like this makes them reaaally fluffy. Highly recommended to all!
Posted by Lucy on 17/06/07 at 11:04 PM