Gluten-free potato pancakes

Makes 3
20 minutes

Ingredients

Potato pancakes

  • 45g of gluten-free flour
  • 1/2 tsp gluten-free baking powder
  • 1 egg
  • 80ml of milk
  • 1 1/2 tbsp of mashed potatoes
  • freshly ground black pepper
  • oil, or butter, for frying

Method

1
To make the batter, place the flour, baking powder, egg, milk and leftover mash in a bowl and whisk together until smooth. Season with a little freshly ground black pepper to taste
2
At this stage, you can cover the batter with cling film and place in the fridge overnight to make pancakes the next day, but make sure you give the batter another whisk before frying
3
When ready to cook, heat some flavourless oil (I used sunflower oil) and/or a little butter in a non-stick frying pan. Pour a tablespoon of batter for each pancake into the pan – depending on the size of your pan you can cook 3–4 pancakes at a time
4
Allow the pancakes to cook for a minute or so without moving. Bubbles will begin to appear on the top, at which point you can flip them over and continue to cook until the undersides are golden. Serve as part of your breakfast of choice