Gluten-free spinach, ham and cheese pancakes

30 Jan

I’ve been continuing to try out recipes from Gluten-free Baking Classics by Annalise G. Roberts. Today I tried her savory crepe recipe and with a little adjustment, it formed the basis of this new recipe I invented this afternoon. If you don’t have the separate flours to mix, then just use Dove’s Farm Gluten-free Plain Flour.

Here we have a recipe for a fabulously tasty main meal! Please do try it, it’s not that complex -although there are several parts to assembling it. It is well worth the effort.

(Sorry this recipe is so hard to understand, I do find the way she lists things confuse me. What is a ‘part’ for goodness sake?! I will also list it in cups which is a larger quantity of flour than you will need for one lot of pancakes because it is easier to measure out!) This is the flour mix you need to make up before you can start. Put it all in a plastic tub and give it a vigorous shake to combine evenly.

  • 2 parts/ 2 cups brown rice flour (extra finely ground)
  • 2/3 part/ 2/3 cup potato starch (not potato flour)
  • 1/3 part/ 1/3 cup Tapioca flour
  • You need 1/2 cup of this flour mix for your pancakes and….
  • a pinch of salt
  • 3/4 cup milk
  • 2 large eggs
  • 2 tablespoons melted butter
  1. Put all of the ingredients into a mixing bowl and beat vigorously until you have a batter
  2. Heat a little lard in a frying pan and put in a thin layer of batter, swirling so it reaches the edges
  3. Fry for a few minutes  until golden on one side and then flip
  4. Put on to a plate to cool and layer them up between greaseproof paper
  5. You will get 6 pancakes from this mixture which is enough for the meal

Next make the white sauce

  • 1 pint milk
  • 6 peppercorns
  • 1 onion, quartered
  • 1 bay leaf
  • a pinch of mace
  • handful strong grated cheese
  • salt and pepper to season
  • 1 1/2 oz butter/ marg
  • 1 oz gluten-free flour (I used Dove’s Farm plain)
  • 1 teaspoon wholegrain mustard
  1. Put the milk into a saucepan, along with the mace, onion, bay leaf and peppercorns
  2. Heat until simmering, then remove from heat and strain through a sieve (Keep the strainings, minus the bay leaf for later)
  3. Melt the butter in the same saucepan and then tip in the flour, beat together and cook the mixture a little over the heat for a minute. Be careful not to burn it!
  4. Pour in a little of the milk at a time, whisking constantly to ensure there are no lumps, until you have no more milk left. You can allow it to thicken up with each bit of milk.
  5. Bring the sauce to boiling point, always stirring frantically. If it is not thick enough add a little more flour and whisk to elimnate lumps
  6. Season with salt and pepper and add in the cheese and wholegrain mustard, whisking until melted in
  7. Leave to cool, stirring periodically to prevent a skin forming


  • 3 slices thick cut ham (proper ham, not wafer thin stuff!)
  • 8 lumps of frozen spinach
  1. Boil the spinach as per pack instructions, usually 2-3 mins on the hob and drain
  2. Cut up the ham in small chunks
  3. Cut up your strained onion into small chunks
  4. Mix all of the above together in a bowl with half of the cheese sauce

Assembly time!

  • Take one pancake and dollop a couple of spoonfuls of the cheesy ham and spinach mix into the centre
  • Roll it up, tucking the ends underneath and place in a large oven proof dish
  • Repeat this with all 6 pancakes, laying out neatly in the dish
  • Spread the remaining cheese sauce on top and sprinkle with another handful of grated cheese

Bake in a pre-heated oven at Gas Mark 6 for 30 minutes. Serve with some veg. Sit back and watch it all disappear- ours was so good, I forgot to take a picture until it was nearly all gone!OLYMPUS DIGITAL CAMERA


2 Responses to “Gluten-free spinach, ham and cheese pancakes”

  1. Emily January 31, 2013 at 12:24 am #

    Hi. Using the term part is just a way of telling you how much to use so you can make as large or as small an amount as you want to. So you can use cups, as you did, or pounds or even teaspoons if you wanted. 🙂 I admit that may be a bit too small!

  2. glutenfreeness January 31, 2013 at 9:32 am #

    Thanks Emily. I must admit I’m not the greatest with maths! That makes much more sense- although you’d still need to be able to find something that would measure those increments accurately which could be tricky. I guess I’m prepared for the next few bakes now, with my batch of prepared flour!

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