Name: Pancakes (crepes)
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 6
Ingredients: 100g ground rice; 25g cornflour; 2 eggs, beaten; 300ml semi-skimmed milk; a little oil for frying

These gluten-free pancakes are great served with sweet or savoury fillings.

Serves

Prep

10 minutes

Cook

15 minutes

Nutritional Information:

Each 93g serving contains (excludes serving suggestion)

KCal: 139
Carbs: 18.6g
Fibre: 0.4g
Protein: 5.4g
Fat: 4.7g
(Medium)
Saturates: 1.3g
(Low)
Sugars: 2.2g
(Low)
Salt: 0.14g
(Low)
Fruit/Veg Portion: 0

What makes a healthy, balanced diet?

Ingredients

100g ground rice
25g cornflour
2 eggs, beaten
300ml semi-skimmed milk
a little oil for frying

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Method

Step 1

Beat together all the ingredients in a bowl.

Step 2

Heat a medium non-stick pan and brush with a little oil.

Step 3

Stir the batter mixture before adding a ladleful to the pan – tip the pan so the mixture covers the base. Cook for 1–2 minutes on each side until golden.

Step 4

Repeat until the mixture has been used up (each time, stir the batter before adding it to the pan). Turn out onto a plate and serve with fruit.

Recipe tips

To keep pancakes warm, put a plate on top of a gently simmering saucepan of water and stack the pancakes on top as you make them.
These pancakes are also good with savoury fillings. Try leek and mushrooms with a cheesy sauce or ratatouille.
Freezing instructions: Freeze in individually wrapped portions with greaseproof paper between each crepe. Defrost for 1 hour, or in the microwave.