Makes 8 gluten free pancakes
- 3 tablespoons of butter
- 225ml milk (organic or soya)
- pinch of salt
- 60g rice flour
- 2 1/2 tablespoons buckwheat flour
- 2 small free range or organic eggs
- 40ml sparkling mineral water
Melt butter in a small pan, turn off the heat, then add milk and salt.
Put both flours in a mixing bowl, make a well in the centre and mix in eggs with a whisk. Add the milk mixture little by little. Whisk until batter is smooth then add sparkling mineral water.
Refridgerate for 2 hours before using, can be made the day ahead and kept in the fridge.
Heat a little oil in a frying pan, poor in enough batter to thinly cover the base of the pan. Cook one side for 1-2 mins then flip or turn and cook until speckled and golden.
Slide onto a warm plate and keep warm whilst you make a stack of pancakes. Or serve freshly from the pan.
Savoury topping ideas:
Smoked salmon, creme fraiche and capers
Mixed seafoood and spinach
Tomato, feta and pesto
Sweet topping ideas:
Lemon juice and agarve syrup
Blueberries and vanilla ice cream
Freshly squeezed orange juice, cardamon and cinnamon