Ingredients


150g/5½oz gluten free plain flour

1 tsp gluten free baking powder

2 tbsp caster sugar

pinch of salt

4 large free-range eggs

200g raspberries, fresh or frozen

600ml/20fl oz lactose free milk

25g/1oz lactose free butter, melted

To serve

icing sugar, for dusting

Lactose free cream


Serves - 6




Method


Put the gluten free flour, baking powder, sugar and salt in a large bowl.

Make a well in the centre and break in the eggs. Using a whisk, gradually work in all the gluten fre flour until you have a thick batter.

Then gradually pour in all the lactose free milk, whisking as you go, until it is all incorporated.

Leave the batter to stand for at least half an hour – you will find it thickens slightly.

About 10 minutes before you are ready to cook the pancake, preheat the oven to 200C/180C Fan/Gas 6.

Coat a roasting tray or baking dish with the melted lactose free butter and pour in the batter, then drop in the raspberries.

Bake for around 30 minutes. It is ready when it is well risen and starting to turn a golden-brown, but still doughy underneath.

To serve, dust with icing sugar, cut into 6 pieces and top each piece with lactose free cream.


Recipe adapted from: Good Food

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