Pancakes are traditionally served on Shrove Tuesday, when tossing the pancake is a popular sport. It is unlikely that anyone will notice that these are also gluten free so as many people will eat two or three pancakes it’s a good idea to make several in advance, reheating and tossing them before serving.
200 g Gluten Free Plain White Flour
2 Eggs
1 tbsp Sunflower Oil
500 ml Milk
1
Put the flour and egg into a mixing bowl.
2
Adding the milk a little at a time beat into a batter.
3
Mix well then leave to rest for a least an hour.
4
Lightly oil a heavy frying pan and heat well.
5
Put a good tablespoon of batter into hot pan, rolling it around to cover the surface.
6
Cook until golden then turn over and cook on the other side.
7
Serve warm.
Notes
Recipe by Doves Farm
Ingredients
200 g Gluten Free Plain White Flour
2 Eggs
1 tbsp Sunflower Oil
500 ml Milk