Ingredients


175g/6oz gluten free self-raising flour

1 tsp gluten free baking powder

40g/1½oz caster sugar

1 small orange, zest only

1 free-range egg

200ml/7fl oz lactose free milk

little sunflower oil, for greasing

To serve

maple syrup

Lactose free yogurt

fresh blueberries and raspberries


Serves - 4






Method


Measure the gluten free flour, baking powder, sugar and orange zest into a mixing bowl.

Make a well in the centre and then add the egg and half of the lactose free milk.

Beat well, with a whisk, until you have a smooth, thick batter.

Beat in enough of the lactose free milk to make a batter the consistency of thick pouring cream – you may not need all the lactose free milk.

Heat a large non-stick frying pan and grease with a little oil.

Drop the mixture in dessertspoonfuls onto the hot frying pan, spacing the mixture well apart to allow for them to spread.

When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden-brown.

Lift the pancakes on to a wire rack and cover with a clean tea towel to keep them soft. Continue cooking the batter in the same way.

Serve at once with maple syrup and lactose free yogurt and blueberries, raspberries.


Recipe adapted from: Good Food

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