I love this recipe by Jane Devonshire! It’s gluten-free and delicious.
Mix the dry ingredients: 200g gluten-free flour, 2 tbsp caster sugar, 1/2 tsp salt and 1 tsp gluten-free baking powder.
Mix the wet ingredients: 100ml milk, 1 egg and 30gr melted and cooled butter.
Separate the egg and use only the egg yolk. The egg white needs to be beaten in a separate bowl until soft peaks form.
Add the wet ingredients to the dry ingredients and mix.
Incorporate the egg white into the batter.
Leave the composition to rest for 10min.
Cook the pancakes in a hot pan with a bit of butter and oil.