100g/3½oz lactose/dairy free white chocolate buttons
Put the gluten free flour and salt in a large bowl. Make a well in the centre, pour in the lactose free milk and crack in the egg. Using a whisk, gradually incorporate the gluten free flour into the wet ingredients until you have a smooth fluffy batter. Add the vegetable oil and mix thoroughly.
Heat a large frying pan over a medium heat. Add a little oil and use kitchen paper to smear it all over the base of the pan. Add a small ladleful of batter.
Cook for 1-2 minutes, or until the batter rises and set in the middle (to check, lift the edge of the pancake and check the underside is lightly golden-brown).
Flip it over and cook the other side for 30-40 seconds. Transfer to a warm plate and cover with a clean tea towel to keep it warm. Cook the remaining batter in the same way to make 3 more pancakes.
For the topping, top with fresh raspberries, and the lactose/gluten free white chocolate buttons.
Pancakes are best served straight from the pan, but if it’s more convenient to make them in advance, simply stack the cooked pancakes with a piece of baking paper between each one.
They can be reheated in a low oven for 10-15 minutes or in short 10-second bursts in a microwave (check them between each burst as they will become rubbery if overheated). It’s best to serve this on warmed plates.