Easy Gluten-Free Pancakes (Crepe Style)

In a large mixing bowl, add the gluten-free flour and create a well in the center.

Crack the egg into the well and pour in about 60ml (one quarter) of the milk. Use a whisk to blend the ingredients until a smooth, thick paste forms.

Gradually whisk in another quarter of the milk until the mixture is completely lump-free, then stir in the remaining milk until the batter is fully combined.

Allow the batter to rest for 20 minutes; this helps the gluten-free flour hydrate for a better texture. Give it a quick stir before you begin cooking.

Heat a small non-stick frying pan over medium heat and add a small knob of butter. Once the butter starts to foam, pour a small ladle of batter into the pan, swirling it quickly to coat the base in a thin, even layer.

Cook for 1-2 minutes until the bottom is golden brown, then carefully flip the pancake and cook the other side until golden. Repeat with the remaining batter, adding more butter to the pan as needed.