Sift the gluten free flour and salt into a large bowl. Whisk together the egg and lactose free milk in another bowl then, slowly pouring the liquid into the dry ingredients, whisk together until the batter is smooth. Set aside.
To make the pancakes, heat a 20cm/8in crêpe or omelette pan until very hot, drizzle in a small amount of oil and tip the pan to swirl the oil around.
Ladle in about two tablespoons of batter mix and immediately tilt the pan from side to side to get a thin, even layer of batter to cover the base of the pan.
Cook for around 30 seconds until the underside is golden then flip or turn with a pallet knife.
As soon as the pancake is turned scatter over some ham and cheese. Once you’ve topped the pancake the underside will be done.
Fold the pancake in half then slip it out of the pan onto a warmed serving plate and keep warm under some foil while you make the remaining pancakes.