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Pancakes

  • Baking |
  • Breakfast |
  • Dessert |
Serves
4

Rate this recipe

3.5
Average: 3.5 (6 votes)

Ingredients:

110g / 4oz gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. flour flour See the electronic Food and Drink Directory for suitable products. / flour flour See the electronic Food and Drink Directory for suitable products. mix

1 medium egg

300ml / 10fl oz semi-skimmed milk

15ml oil for frying

Method:

  1. Place gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. flour/flour mix in a large bowl.
  2. Add the egg and a little of the milk to the flour.
  3. Whisk mixture to form a thick paste, and then gradually beat in the remaining milk to form a smooth batter
  4. Heat the oil in a frying pan and pour in a little of the batter mix so it covers the bottom of the pan evenly.
  5. Cook for 1-2 minutes on each side

Notes:

For filling ideas see our pancake day page

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