Gluten free mini pancakes

Ingredients

• 135g GF flour
• 1 tsp GF baking powder
• ½ tsp salt
• 30g sugar
• 130ml milk
• 1 large egg
• 2tbsp melted butter

Method

1. In a bowl, combine the flour, baking powder, sugar and salt.
2. In a separate bowl, whisk the milk, eggs and the butter. Add the mixture to the first bowl. Using a whisk, or wooden spoon, mix to a smooth, thick batter.
3. Add a small amount of butter to a non-stick frying pan. Heat on high, then turn down the heat to medium.
4. Pour 15ml spoons of batter into the pan. This should make pancakes about 3cm in diameter.
5. Cook on both sides for approximately 30 seconds until golden brown.
6. Assemble pancakes from bottom adding crème fraiche and fresh strawberries. Finish up with a pancake on top, some more crème fraiche, fresh berries and a skewer down the centre.