for 8 pieces

Pancake batter

150 g	gluten-free flour, Schär
2 tbsp	coarse cane sugar
½ tsp	gluten-free baking powder (Dr. Oetker)
½ tsp	salt
2 dl	lactose-free milk
20 g	lactose-free butter, melted
1	fresh egg

To cook the pancakes

oil, for frying

Filling

300 g	strawberries, cut into sixths
1 tbsp	lemon juice
1 tbsp	icing sugar
100 g	lactose-free plain yoghurt
2 tbsp	liquid honey

How it's done

Pancake batter

In a bowl, mix the flour with all the other ingredients up to and including the salt. Combine the milk, butter and egg, pour into the flour mixture and stir until you have a smooth, stiff batter.

To cook the pancakes

Heat a little oil in a non-stick frying pan. Reduce the heat, pour as much batter into the pan as it takes to make pancakes of approx. 10 cm in diameter. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking and keep warm. Prepare the remaining pancakes straight away.

Filling

Combine the strawberries, lemon juice and icing sugar, spoon over the pancakes along with the yoghurt and honey.

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