A Flipping Marvellous Pancake Recipe
These indulgent gluten free pancakes are delicious. We layer ours with bananas, creme fraiche, Dulce de Leche and chocolate chunks.
Best served straight from the pan.
Recipe makes 30 mini or 6 large pancakes
Cooking time 2 mins
Ingredients
50g polenta
50g brown rice flour
¼ tsp salt
1 tsp gluten free baking powder
A pinch of pepper
3 free range eggs
200g butter, melted
150ml milk
1 tbsp rapeseed oil per large pancake, for frying
Method
Add all the dry ingredients into a mixing bowl, add the eggs and mix well with a wooden spoon or electric hand mixer.
Pour the melted butter into the mix and whisk (electric or hand) until a smooth batter is formed.
Add 150ml of milk and whisk again, until a really smooth batter is formed.
Heat 1 tbsp rapeseed oil in a non-stick frying pan or wok.
Pour your batter in for each pancake and fry until golden brown both sides.
