Pancake Day (Shrove Tuesday) is a big day in this house and I’m a firm believer in gluten-free not meaning taste-free (especially when Nutella is involved…)
2 eggs (I use Yorkshire Farmhouse Eggs)
150 g gluten-free plain flour (I use Doves Farm)
250 ml semi-skimmed milk
Lard (sliver) for making the pancake
Mix the eggs and flour in a mixing bowl
Add the milk and whisk until the mixture is smooth.
Pour a thin layer of the mixture into a frying pan, cook to taste
Put onto plate, add topping, enjoy
The trick to good gluten-free pancakes is making sure the pancake is nice and thin – if it’s too thick it can taste very dry. Get it right and it’s delicious!