Cornflour Pancakes

[Gluten free - wheat free recipe]




220 g cornflour
1/2 tsp salt
2 tsp (10 g) baking soda
2 large eggs, beaten
500 ml milk
Butter for frying

Mix the dry ingredients together in a large mixing bowl. Beat the eggs and then add the milk. Add to the dry ingredients and mix well with a whisk.

Heat the frying pan with a little butter. Add one or two scoops of batter to the frying pan and fry on both sides until golden brown. Mix the batter a little before each scoop.

Serve with your favourite topping. Leftover pancakes can be sliced into thin strips and added to a chicken soup.


Notes:
A non-stick frying pan is probably best for ease of cooking.
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