300g gluten free plain flour
1 tsp turmeric
3 large eggs, beaten
300ml lactose free milk mixed with 300ml water or (600ml rice milk)
vegetable oil, for frying
Heat oven to 140C/120C fan/gas 1. Mix the gluten free flour, 1 tsp salt and turmeric together in a large bowl and make a well in the middle.
Add the eggs to the well, plus a good splash of the lactose free milk and water mix.
Whisk until smooth and thick, without any lumps. Gradually whisk in the rest of the lactose free milk and water mix to make a thin batter.
Transfer the batter, using a funnel, to a squeezy bottle, if using.
Heat 1 tsp oil in a non-stick frying pan. Squeeze the bottle and scribble a net of the batter into the pan, working as quickly as you can.
When the pancake has set (after about 30 secs), flip it with a fish slice and briefly cook the other side.
These pancakes cook very quickly, so watch them closely.
Repeat with the remaining batter, adding more oil as needed.
Layer the pancakes between sheets of baking parchment and keep warm in the oven while you cook the rest.
Recipe adapted from: Good Food