10g/4oz gluten free plain flour
pinch of salt
2 large eggs
200ml/7fl oz lactose free milk mixed with 75ml/2fl oz water
2 tbsp melted lactose free butter
290ml/½ pint lactose free double cream whipped
1 vanilla pod seeds removed
2 tsp icing sugar
200g/7oz fresh strawberries
30g/1oz icing sugar
Sift the gluten free flour and add the salt. Mix in the eggs, then the lactose free milk and water mixture.
Add the lactose free butter just before using the batter.
Heat a frying pan and rub with oil. Using the batter, for each pancake, make a circle around the edge of the pan and then drizzle the mixture all over the middle of the pan to form a lacy pancake.
When cooked, keep warm. Separate the pancakes with layers of greaseproof paper. Slice the strawberries and set aside.
Whip the cream with the vanilla seeds. Place most of the fruit in the centre of each pancake and roll.
Serve with vanilla cream and drizzle over some of the remaining fruit.
Recipe adapted from: Good Food