For the pancakes

1 large free-range eggs

50g/1¾oz gluten free plain flour

pinch salt

100ml/3½fl oz lactose free milk

knob of lactose free butter, for frying

For the topping

2 free-range eggs

dash vegetable oil, for frying

2 scallions, green end only finely sliced

1 red chili, deseeded and finely sliced lengthways

½ lemon, juice only

salt and freshly ground black pepper

Serves - 1


To make the pancake batter, place the eggs, gluten free flour and salt into a bowl and beat together with a whisk.

Pour in the lactose free milk and whisk again until smooth.

Melt the lactose free butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes.

Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake.

For the topping, meanwhile, fry the eggs in a little oil. Scatter half the scallions and chili over each pancake.

Top with a fried egg, season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve

Recipe adapted from: Good Food
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