Ingredients


250g/9oz cold, dry mashed potato

75g/2½oz plain gluten free white flour

1 tsp gluten free baking powder

125ml/4fl oz lactose free milk

2 free-range eggs

3 tbsp rapeseed oil


Serves - 4










Method


Mix the mashed potato, gluten free flour and baking powder together in a bowl.

In a separate bowl, whisk together the lactose free milk and eggs, then stir the liquid ingredients into the potato mixture to form a batter.

Heat the rapeseed oil in a large non-stick frying pan over a medium heat.

Drop spoonful of the batter into the pan and fry for 2-3 minutes on each side until golden-brown.

Transfer them to the turned off oven to keep hot. You should get 12-16 pancakes from the batter.


Recipe adapted from: Good Food

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