For the pancakes
150g/5oz gluten free plain flour
1 free-range egg, beaten
150ml/5fl oz lactose/dairy free milk
1 tbsp olive oil
For the potatoes
8 Anya potatoes, halved
1 tbsp lactose/dairy free butter
150g/5oz Feta or Camembert, cut into cubes
salt and freshly ground black pepper
sprig fresh parsley, to garnish
Bring a pan of salted water to the boil.
For the pancakes, place the gluten free flour into a bowl and make a well in the middle of the flour. Add the egg and half of the lactose free milk to the well and whisk.
Add more milk little by little until the batter has the consistency of thick cream. Add the salt and leave the mixture to rest for five minutes.
Heat the olive oil in a frying pan over a high heat. Add a ladleful of the pancake mixture to the frying pan, swirl the pan so that the mixture is evenly distributed and fry for 1-2 minutes on each side, or until both sides of the pancake are golden-brown.
Repeat with the rest of the mixture. Remove each pancake from the pan and place it onto a warm, covered plate, separating each pancake with a sheet of baking paper.
For the potatoes, cook the potatoes in the boiling, salted water for 8-10 minutes, or until tender. Drain well. Then add the lactose/dairy free butter to the potatoes and crush.
Add the cheese to the drained, boiled potatoes and stir until it has melted. Season to taste with salt and freshly ground black pepper.
To serve, place the pancakes onto a serving plate and pile the cheesy potatoes in the centre then roll. Garnish with fresh parsley.
Recipe adapted from: Good Food