Ingredients

Instructions

1Add the Gluten Free Flour (should not contain Wheat, Barley or Rye), eggs, half of the milk, sugar/salt, and melted butter/sunflower oil to a large bowl, jug, or food mixer and whisk into a paste. Whilst beating the paste, gradually add in the remaining milk until you have a batter that is thin consistency. Note: You may not need to use all the milk so ensure you add in a bit at a time

2 Leave the batter to rest for 10 minutes to rest or until you are ready to cook (can be kept for up to 12 hours in the fridge)

3 When ready to cook, heat a Circulon Non-Stick Frying Pan or Skillet (we used the Infinite French Skillet – 24cm) and add a teaspoon of butter or oil until it’s heated (it should foam/bubble when ready)

4 Once your Frying Pan is heated, add a ladle full of your Gluten Free Pancake Batter

5 Ensure you swirl or tilt your pan for an even spread of the mixture. Note: you don’t want the pancakes to be too thick so if there’s excess then pour back into your jug or bowl

6 Cook for around 1 minute until golden in colour underneath. Check carefully using a palette knife to ensure your pancake is ready and not undercooked or burning

7 Once golden on the underside, you’ll need to flip your pancake over carefully either by using a palette knife or by using the pan to do so combined with some quick wrist action – if you’re feeling brave enough. Smooth out any folds. Note: young people should be supervised carefully throughout, but during this step in particular

8 Cook for another 1 minute. Once cooked, tip out on to a plate and serve with your favourite toppings

9 Repeat the above process until you run out of batter!