These wafer-thin pancakes are the perfect base for dousing with golden syrup, or lemon and sugar. This gluten-free version is just as good as the normal, so you can make them for everyone.
- Sieve the flour, baking powder and salt into a large mixing bowl. In a separate bowl whisk together the eggs and milk, then make a well in the centre of the flour and slowly add the liquid, mixing all the time until you have a smooth batter. Leave to rest for at least half an hour, or overnight.
- When ready to cook, heat a little sunflower oil in a 20-25cm (8-10in) non-stick pan until hot. Stir the batter and pour a small ladleful into the pan, swirling it so the mixture spreads out to the edges of the pan. Cook for a minute or two. When the top of the pancake starts to bubble, flip it over and cook until golden.
- Wrap the pancakes in greaseproof paper and keep warm in a low oven until ready to serve.
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