Breakfast pancakes!

These are a delicious start to the day, especially if you have some eggs or milk to use up. Makes approx. 4-5 pancakes and takes 30 mins to make.

Ingredients:
2 x eggs
300ml milk
100g gluten free plain flour
tbsp oil
pinch salt
20g butter
For toppings:
This is up to you, but my favourites are sugar and lemon or maple syrup!

Method:
- Add the flour, eggs, tbsp oil, salt and 50g milk to a blender and briefly blend. Gradually add the rest of the milk, blending as you go, until completely mixed together

- Heat a quarter of the butter in a frying pan and spread evenly across the base of the pan

- Add a ladle of mixture to the pan (if you like a thicker pancake add slightly more, and slightly less for a thinner pancake)

- Allow to fry for a couple of mins and flip when the top has turned solid

- When the pancake is browned on both sides, remove from the pan and serve with your toppings

- Fry another quarter of the butter in the pan and add another ladle

- Repeat the frying process until all the mixture is gone, I find that gluten free flour can form a sediment on the bottom so stir the mixture before each new ladle

- Enjoy your pancakes!