Gluten Free Rhubarb and Orange Pancakes

It’s nearly time for pancake day! I love pancakes so I don’t really just stick to one day a year, actually I make them all the time. From light fluffy American style pancakes stuffed full of blueberries, to thin French crepes, crispy at the edges covered in lemon juice and sugar. Pancakes are so versatile, they can take so many different flavours. These ones are English pancakes which are thin like crepes, the basic pancake recipe I use has been adapted from a Delia one. Last year I made simple and classic lemon and sugar ones so this year I thought i’d go for something a bit more extravagant. I love the sharp sweetness of baked rhubarb so decided to make these rhubarb and orange pancakes.


Rhubarb and Orange Pancakes  

Prep time: 15 minutes
Cooking time: 30 minutes
Serves: 4


For the pancakes:

  • 220g gluten free plain flour (I used Doves Farm)
  • a pinch of salt
  • 4 large free-range eggs – lightly beaten
  • 400ml semi-skimmed milk
  • 100g butter – melted

For the filling:

  • 500g rhubarb
  • 150g of sugar
  • 2 oranges
  • 4 tbsp creme fraiche
  • 40g pistachios, slightly crushed


Preheat the oven to 200˚C/gas mark 6

Get a large mixing bowl and sift in the flour and salt. Make a well in the centre of the flour and pour in the eggs. Whisk well incorporating all of the flour.

When the mixture starts to thicken slowly add the milk and water a little at a time mixing as you go. When all the liquid is in the mix add 2 tablespoons of the melted butter, scrape any remaining flour and mixture from the sides of the bowl with a spatula and mix well. The mixture should be lump free and the consistency of single cream. Set aside and prepare the filling.

Zest the orange, then mix into the sugar. Chop the rhubarb into finger sized pieces, remove the peel and pith from the orange with a knife and cut into thin slices. Toss the rhubarb batons and orange slices in the sugar and put in an ovenproof dish.

Place in the oven to cook for 15–20 minutes. When cooked remove from the oven and set aside to cool slightly.

Whilst the filling is cooking start to cook the pancakes.

Put the pan on a medium head and wait a minute for it to heat up. Use a paper towel to grease the pan with some of the remaining melted butter. Pour 1 small ladle full of batter into the pan. As soon as the batter hits the pan swirl it around so it evenly coats the entire surface of the bottom of the pan. Cook for between 30 seconds to a minute until the bottom is going golden then flip the pancake and cook the other side.

When the pancake is cooked slide out onto a plate. Re grease the pan and cook another pancake. You can stack the pancakes and cover to keep them warm whilst you finish cooking the rest.

When the pancakes are all cooked fill each one with a spoonful or two of the orange and rhubarb filling, fold them up and place on 4 plates. Top each set of pancakes with a spoonful of creme fraiche, some syrup from the baking tray you cooked the rhubarb and oranges in and some crushed pistachios and serve immediately.



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