Stella’s Gluten-Free Pancakes

Serves 4 – 6

1 cup (135 g) gluten-free SF flour

2 cups (270 g ) gluten-free plain flour

2 tablespoons caster sugar

3 cups lactose-free dairy milk

2 eggs

20 g butter, for greasing

1. Sift flours and sugar into a large bowl. Whisk milk and eggs together in a large jug.  Gradually whisk egg mixture into flour mixture until smooth.  Leave at room temperature for 1 hour.
2. Whisk mixture again for 1 – 2 minutes.
3. Heat a large frypan over a medium heat; lightly grease with butter. Pour ¼ cup of mixture for each pancake into pan; cook pancakes until bubbles appear on the surface.  Turn, cook other side until golden brown.  Cover to keep warm.
4. Repeat with remaining batter, wiping out pan between batches.
5. Serve with jam, butter, honey, maple syrup as desired.

(NB I used no fat milk and cooked the pancakes on a crepe maker at between 2 – 2.5 setting)

Batter suitable to freeze

(Stella Manger, Ryde, NSW)

(This recipe was passed on to me by a friend who had taken it from a magazine but I do not have the name of the magazine to reference it properly)