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Traditional Pancakes

Ingredients

  • 180 g Gluten free plain flour
  • 2 Eggs
  • 400 ml Lactose-free milk
  • 1 tbsp Oil

For the compote:

  • 50 g Blueberries
  • 50 g Frozen raspberries
  • 1 tsp Sugar (optional)

Instructions

  • Beat together the flour, egg and milk with a whisk until there are no lumps. 
  • Heat a little oil in a frying pan and add a ladle of the pancake batter.
  • Fry until the edges begin to lift a little, and once golden on one side, flip the pancake.
  • Repeat the process until you've used up all the batter (or place in the fridge, it can be used the following day). 

For the compote:

  • In a saucepan, heat the blueberries and raspberries on a low heat, stirring regularly. If you'd like a sweeter taste add 1 tsp of granulated sugar and stir in. 
  • Simmer for about 10 minutes, or until it forms a thick vibrant sauce. Pour on the pancakes with a little lactose-free yoghurt and enjoy.