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. Sugar and lemon juice, chocolate spread or jam are classic pancake fillings
|200 g||Gluten Free Plain White Flour|
|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.
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Temperature & cooking time:
Without Gluten, Without Nuts, Without Soya, Without Wheat.
Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.