Pancakes - Makes 16 small pancakes
- ½ pint / 285ml milk
- 1 egg
- 100g gluten free plain flour
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Beat the milk and eggs together and whisk into the gluten free flour a little at a time.
Strain into a measuring jug.
Heat a pancake pan or small frying pan on the hob.
Heat the pan until it is smoking. Add a splash of sunflower oil to coat the pan and empty out any surplus oil into a cup.
Pour in enough batter to coat the bottom of the pan.
When the top of the pancake looks dry, turn the pancake over. Cook for a few seconds on the other side and slide onto a plate.
Cook the rest of the batter stacking up the pancakes on the plate which will keep them warm before eating.
Pancakes are really good for reheating. When cooked let them cool and store, covered in the fridge for up to three days.
To reheat place on a dish, cover with cling film and heat in the microwave or fill with a variety of fillings – sweet or savoury – and bake.
how to make this recipe dairy free...
Use your choice of dairy free milk in place of milk.