Happy Pancake Day!! Although it may not be a public holiday (I definitely think it should be), it is a good excuse to dig out any sweet treats, stick on your pyjama bottoms and eat pancakes till you burst.

This is quite a thick and squidgy mixture but it gives thick and fluffy American style pancakes. They can be made the night before and warmed up in the morning, just add a generous dollop of honey or mascarpone.

Ingredients
145g gluten free plain flour
1 tsp gluten free baking powder
1 tsp xanthum gum
2 ½ tbsp caster sugar
140ml semi-skimmed milk
2 large eggs beaten
100g blueberries

Oil for cooking

Method
Sieve the dry ingredients into a large mixing bowl.

In a jug mix the beaten egg and milk together.

Add a small amount of the wet mix into the dry ingredients and whisk well, carry on slowly adding the wet mix while whisking until it is all well combined and there are no lumps.

This is a thick mix but you may want to add more milk, a tablespoon at a time, to make a more manageable mix.

You need a hot, well oiled frying pan, as the mixture is thick you want to cook on more of a medium heat to make sure the pancake is thoroughly cooked.

Add an ice cream scoop size of mixture into the pan and level out, place some blueberries on the top side, when the bottom side is done, flip.