Ingredients

• 175g/6oz tapioca flour
• 175g/6oz rice flour
• ½ tsp salt
• 4 large eggs
• preferably free-range
• lightly beaten
• 350ml/12fl oz milk
• 4 tbsp melted butter

Directions

• Sift the tapioca flour
• rice flour and salt into a large bowl. Make a well in the centre and drop in the lightly beaten eggs. Using a whisk and starting in the centre
• mix the eggs gradually bringing in the flour mixture. Add the milk slowly and beat until the batter is smooth and covered in bubbles.
• Refrigerate the pancake batter for at least one hour. Just before you cook the pancakes
• whisk the batter again
• as some of the flour will have settled to the bottom
• and stir in the melted butter.
• To cook the pancakes
• heat a heavy cast-iron crèpe pan or a 20-23cm/8-9in non-stick frying pan until very hot. Using a ladle
• pour in just enough batter to cover the base of the pan thinly. Loosen the pancake around the edge
• flip over with a spatula or thin-bladed fish knife
• cook for 1-2 seconds on the other side and slide off the pan onto a plate.
• The pancakes may be stacked on top of each other and peeled apart later. Alternatively
• they will keep in the fridge for several days or
• if a disc of parchment paper is placed between each pancake
• they freeze perfectly.