Everyone can enjoy pancakes this Shrove Tuesday, with Rustie Lee's specialised recipes for those with certain intolerances.

Gluten-free pancakes

100g gluten free plain white flour
2 eggs
300ml milk
Pinch of salt for a savoury pancake
Pinch of sugar for a sweet pancake

Method

1. Sieve the flour into a bowl, make a well in the centre and add the egg

2. Add the milk slowly, season with the salt or the sugar and mix to a smooth batter. Leave to stand for 10-15 minutes.

3. Heat the oil in a heavy pan and fry the pancakes, using enough batter (approximately 4-5 tablespoons of batter) to cover the base of the pan.

4. Cook each side of the pancakes for 3-4 minutes then have a go at tossing the pancake.

 

Egg-free pancakes

125g plain flour
egg replacer, equivalent to 1 whole egg
300ml milk
butter, for frying
Orange segments and agave syrup, to serve

The method:

1. Put the flour in a bowl and make a well in the centre. Pour in the egg replacer and a quarter of the milk. Use an electric whisk to thoroughly combine the mixture.

2. Pour in another quarter and whisk until lump free, then mix in the remaining milk. Leave to rest for 20 minutes. Stir again before using.

3. Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer.

4. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.

5. Serve with orange segments and a drizzle of agave syrup or the pancake filling of choice.

 

Dairy-free pancakes

125g plain flour
1 egg
300ml hemp milk
Sunflower or rice bran oil, for frying

Method

 1. Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 minutes. Stir again before using.

2. Heat a small, non-stick frying pan with a splash of oil. When hot, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few minutes until golden brown on the bottom, then turn over and cook until golden on the other side.

3. Repeat until you have used all the mixture, stirring the mixture in between pancakes and adding more oil for frying as necessary. Pile the pancakes up between sheets of baking parchment or cook to order. Serve with the pancake filling of choice.