Pancake Tortilla Wraps Recipe
We’ve got everything you need for a gluten free pancake day. This recipe for tasty tortilla wraps make a brilliant savoury option.
- 100g polenta
- 55g tapioca flour
- 55g sorghum flour
- 1tsp gluten free baking powder
- 1/4 tsp salt
- Crack of black pepper
- 150ml milk
- 200g melted butter
- 3 free range eggs
- Rapeseed oil, for frying
- Put all the dry ingredients in a bowl.
- Add the eggs and mix well with a wooden spoon or electric hand mixer.
- Add the melted butter to the mix. Whisk until a smooth batter is formed.
- Add the 150mls milk. Whisk until a really smooth batter is formed.
- Heat 1tbs rapeseed oil in a non stick frying pan.
- Ladle the mixture into the hot pan and roll the mixture around.
- Fry for 4-5 mins and loosen around the edges and bottom with a fish slice.
- Use the fish slice to turn the pancakes over and cook on the second side for a couple more minutes. Both sides should be lightly browned. It’s just like cooking pancakes.
- Serve straight from the pan. Fill with stir fried veggies and satay sauce, or whatever else may take your fancy. Roll the pancake up and enjoy!
- It’s just like cooking pancakes. You need to either flip it or place a plate over the pan & turn over.
- Fill with satay sauce, stir fried veggies or whatever else might take your fancy.
- Roll the pancake up and enjoy!