This is a quick and simple method to make small fruit fluffy pancakes.
I take a cup of self-raising gluten free flour, a cup of milk, one egg, a large spoon of sugar and some vanilla essence. For regular flat pancakes, I would normally use plain flour.
Whisk the ingredients together until you have a smooth batter.
Add some finely chopped strawberries and halved raspberries. I use about two to three strawberries and six raspberries for the batter.
I have a specialist small pancake pan which I can use for cooking these. I brush the pan with some sunflower oil and spoon (not too much) of the batter into the pan. They will spread and expand, so I try not to fill the gaps in the pan and let the batter expand to fill the space. Cook one side and then the other.
You have to take care to ensure that the pancakes cook all the way through, but isn’t overdone (or even burnt) on the surface. I do find turning them can be quite messy, so be careful. My method is two spoons, one to get under the edge of the pancake, and the other to ensure it stays in place. The second spoon usually gets quite messy.
Serve with syrup.
You can of course omit the fruit to have fluffy pancakes.
