3 free-range eggs
85g/3oz gluten free plain flour
3-4 tbsp lactose free milk
1 vanilla pod, split, seeds scraped out
75ml/3fl oz lactose free double cream
30g/1oz caster sugar
15g/½oz lactose free butter
icing sugar, to serve
Preheat the oven to 220C/425F/Gas 7. Whisk the eggs and gluten free flour together in a bowl.
Add the lactose free milk, vanilla seeds, -lactose free double cream and sugar and whisk to make a batter.
Melt the lactose free butter in a small ovenproof frying pan and once foaming, add the batter mixture to the pan,
Scatter the blueberries over the top and transfer to the oven and bake for 15-20 minutes, or until puffed up and golden.
Serve in the pan, dusted with the icing sugar.
Recipe adapted from: Good Food