Salted Pancakes

Made with brown wheat-free flour (Dove's Farm), milk, two eggs, salt, coriander leaf and oregano. 

Mix two heaped dessert spoonfuls of the brown flour into 200 mls of whole milk until the batter is smooth, then add the two eggs, and beat thoroughly. Allow the batter to stand for half an hour, then add a teaspoonful of salt, a large pinch of coriander leaf and a small pinch of oregano. Whisk the mixture thoroughly. 

Cover the base of a large saute pan in a thin coating of sunflower oil, and bring to a medium heat. Pour some of the mixture into the centre of the pan, until it reaches the edge of the base. Turn the heat down if you do not want to brown the pancake, and cook slowly for five minutes each side. At a medium heat the pancake will cook in a shorter time, and should be cooked for at least two minutes on each side. Repeat the process until the batter mixture is used up. 

These pancakes are ideal for eating with ham and cheese pizza-style, raw or grilled, and are thin enough to use as savoury wraps. 

Salted Pancakes