Ingredients: makes about 12 pancakes

1 large banana or 4 oz/100g grated apple
2 eggs
9 fl oz / 275ml milk or water
8 oz / 225g gluten-free flour mix
2 oz / 50g granulated sugar
pinch salt to taste
½ tsp / 2g bicarbonate of soda
¼ tsp cream of tartar
1 oz / 25g dripping or lard or butter




Instructions:


Beat the banana / apple to a smooth pureé with the milk and egg. This is best done in a liquidiser.

Mix all the dry ingredients together and beat in the fat, then beat in the liquid mix.


Cooking:

Cook on an iron griddle in the traditional way or heat a strong frying pan with enough oil to coat the bottom but no more. The oil should not be hot enough to smoke.

Drop spoonfuls of the mixture into the pan. After a few moments turn.

Cook until both sides are light brown.


Serving:

Serve hot with butter and jam.


Variations:

Instead of beating in the whole eggs, separate the egg yolk and white. Beat the egg yolks into the mixture and beat the egg whites by themselves until stiff and then fold the egg whites into the batter.