Ingredients


For the pancakes

55g/2oz gluten free plain flour

pinch salt

1 free-range egg

140ml/5fl oz lactose free milk

oil for frying

For the cheese sauce

25g/1oz lactose free butter

25g/1oz gluten free plain flour

225ml/8fl oz lactose free milk

100g/3½ oz Emmental, grated

Freshly ground black pepper, to taste

To top

1 tbsp chopped chives

80g/3oz good quality smoked ham


Serves - 2



Method


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.

For the cheese sauce, melt the lactose free butter in a small pan, then whisk in the gluten free flour. Cook for one minute, then gradually add the lactose free milk whisking continuously.

Bring to the boil and reduce the heat to a simmer for one minute until the sauce is thick and smooth. Stir in half of the cheese and season with black pepper.

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 chives. Spoon over some cheese sauce then top with a scattering of the remaining 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.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Savoury pancakes with ham and cheese
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