Banoffee Pancakes

Ingredients:
100g Doves Farm Gluten-free white self-raising flour
2 medium eggs (beaten)
250ml (1/2 pint) milk
A Pinch of salt
1 teaspoon brown castor sugar

Topping:
1 tin of carnation ready made caramel
1 Banana sliced tossed in a squeeze of fresh lemon
Lactose free cream whisked

To Cook:
Place the Gluten-free flour and a pinch of salt in a bowl. Make a well in the centre. Beat the eggs, add the milk in a jug. Beating them well ensures a smoother batter. Gradually add the wet mixture to the dry and mix beat until there is a smooth consistency, if more milk is required you can add at this point, if you feel the mixture is too wet you can add more flour.
Heat a small knob of butter in a hot frying pan, pour in two dollops of mixture. Cook for a minute until golden then flip and cook for another minute on the other side.

Pancakes

Serve hot, spread a spoonful of carnation ready made caramel, top with sliced banana (coated in a squeeze of lemon to prevent from going brown) and a dollop of whipped cream. To make it extra special you could finely grate some gluten-free chocolate over it.

If you want to keep it more traditional:

Serve with Fresh lemon halves to squeeze over, then a drizzle of maple syrup and a sprinkle of sugar.

For non gluten-free pancakes replace the Gluten Free Flour with 125g self raising flour. For Blueberry pancakes just add an additional handful of blueberry’s to the mix.