Happy pancake day!
Ready for this evenings round of pancake eating I thought I'd share with you my gluten free crêpe style pancake recipe.
140g gluten free plain flour
200ml Full fat milk
25g of unsalted melted butter
(extra butter for greasing)
Sift the flour into a mixing bowl, add a pinch of slat and make a well.
Mix the milk and 100ml of water in a jug. Break the eggs into the flour and staring whisking slowly, add the milk/water mix in a steady stream. Mix until all the flour is incorporated.
Continue whisking until the mixture is a smooth batter. Leave to stand for at least 30 minutes and then whisk in the melted butter.
Heat a frying an over a medium heat, lightly grease the pan.
Pour two large serving spoons of the mixture into the pan and swirl around until the pan is covered. Cook each side for about 45 seconds and then serve.
Best served with fresh lemon and golden syrup!