Lactose free vanilla ice cream, to serve (optional)
Serves - 4
Tip the gluten free flour into a large bowl, make a well in the centre, crack in the eggs, then add the lactose free milk and vanilla.
Use a large whisk to beat the eggs into the lactose free milk, slowly incorporating the gluten free flour, until you have a smooth batter. Set aside.
Heat oven to 220C/200C fan/gas 7. Pour the oil into an ovenproof skillet pan, frying pan or tart Tatin tin (mine was 20cm in diameter) and place on the middle shelf to heat up – remove the top shelf, if you can, as the pancake will puff up as it cooks.
Tip the blueberries, sugar and brandy into a frying pan with 2 tbsp of the water.
Bring to a simmer, then bubble until the liquid is syrupy, adding a splash more water if the blueberries look dry. Set aside to cool a little.
When the pan is red hot, pull out the oven tray and pour in the batter – it should sizzle as it hits the pan.
Quickly close the oven and leave undisturbed to cook for 20-25 mins until it looks like a giant Yorkshire pudding and is deep golden brown.
Don’t be tempted to open the door too early as it will sink. Serve the pancake in the pan, topped with lactose free ice cream and syrupy blueberries.