Thin British-Style Pancakes

Method

1. 1

   Mix Dry Ingredients:

   • ✦Whisk together 45 g fine white rice flour
   • ✦Add 20 g cornflour
   • ✦Add a small pinch of salt
2. 2

   Make Batter:

   • ✦Add 1 large egg
   • ✦Gradually whisk in 50 ml milk until smooth
   • ✦Whisk in the remaining 100 ml milk
   • ✦Whisk in 7–8 g melted butter
3. 3

   Rest Batter:

   • ✦Leave the batter to rest for 20 minutes
   • ✦Whisk thoroughly again
   • ✦Stir before cooking each pancake because the rice flour settles
4. 4

   Cook Pancakes:

   • ✦Heat a 20–24 cm non-stick frying pan over medium-high heat
   • ✦Use up to 1 tsp vegetable oil to lightly coat the pan
   • ✦Add approximately 45 ml batter and tilt the pan to spread it thinly
   • ✦Cook the first side for 60–90 seconds
   • ✦Flip and cook the second side for 20–30 seconds
   • ✦Repeat to make approximately 4 pancakes
5. 5

   Serve:

   • ✦Serve with ½ lemon
   • ✦Sprinkle with up to 1 tbsp caster sugar