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english pancakes







Mix together the gluten free whiteflour and xanthan gum.

In a separate bowl mix together the egg and milk.

Add ½ of the milk mix to the flour mix and beat together until smooth.

Gradually add the remaining milk, stirring the mix well all the time.

The batter mix should be lump free and runny, add more milk if necessary.

For the best results, place the mixture in the fridge for 30 mins before cooking.

Heat non-stick frying pan, with a little oil when hot pour in batter and turn when golden.


english pancake


1 cup gluten free white Flour
¼ tsp xanthan gum
1 large egg (beaten)
½ pint (300mls) soya or rice milk