Rocking GF Pancakes

*Last year was my first attempt at a gluten free Shrove Tuesday - making stacks and stacks of buckwheat American style pancakes. This year I wanted to make slightly smaller quantity of a lighter, more delicate crepe and threw together rather successful recipe.

I was planning to use my standard Doves Organic GF flour - but I had run out and didn't plan to replace it with moving to India. But, brilliantly, I had a selection of flours leftover from the bread making, resulting in a light, lacy pancake - and my wheat eating friend was none the wiser.

Gluten Free Pancake Recipes

Ingredients:
50g buckwheat flour
25g rice flour

25g corn flour

2 eggs

pinch of sugar

250ml milk

25g melted butter, plus extra for greasing the pan

Method:
Sift all the flours into a large bowl
Mix in the eggs and a 2-3 tablespoons of milk into a paste
Mix in the rest of the milk and sugar into a thin batter
Pour in the melted butter and whisk by hand for a couple of minutes
Leave to stand for at least 1 hour

Heat a large non-stick frying pan to a medium temperature
Melt a smudge butter in the pan (to help with browning and flavour if you are using a non-stick pan)
Pour in enough batter to cover the base of the frying pan with a thin layer - a lacy edge is fine - and leave to cook for 1-2mins.
Depending on how daring you are feeling flip over the pancake to cook on the other side for a minute or so.
Slide the pancake off onto a plate and douse with freshly squeezed lemon and Fair Trade sugar or a topping of your choice.
Devour.

*Image courtesy of 101cookbooks