4 heaped tablespoons of brown rice flour
2 heaped tablespoons if tapioca starch
2 large, free range eggs
Half a teaspoon of sea salt
1 teaspoon of gluten-free baking powder – optional, to be used if you want thicker, American style pancakes.
Sufficient milk to make a batter the consistency you require – a thick cream for American style pancakes, a thinner cream for thin crepes. (1/4 – 1/2 pint)
Sift the flours into a bowl, add the salt and baking powder if used, and mix well. Make a well on the centre, add the eggs and mix in, then gradually add milk and whisk until the desired consistency is obtained and the batter is lump free. You can do this in a food processor if you wish. Cover and leave to stand for about half an hour.
Whisk again then fry on a low heat in a non-stick pan brushed with the minimum of oil each time. These take longer to cook than conventional pancakes.
Serve with a filling of your choice, sweet or savoury. They can be used as wraps or flatbreads too.