Gluten-free, English pancakes on Shrove Tuesday

After many recent failures with gluten-free baking (latest were "Namaste" sugar-free, taste-free, cardboard-dust muffins), I was very very happy yesterday: my own recipe for pancakes was a success!

In England, we traditionally eat pancakes on Shrove Tuesday, the day before Lent begins. These pancakes are larger, and thinner, than American breakfast pancakes, but more substantial than French crepes. We cook them in a large frying pan, and toss them to turn them over, cooking both sides. And we usually eat them with lemon juice and a sprinkling of granulated sugar.

Here is my recipe from yesterday: it's a modification of the pancake recipe on the Pamela's packet, which uses water and oil instead of milk, and which cooks fat, small pancakes.

Ingredients:

- 2 cups Pamela's Ultimate Baking and Pancake Mix (mainly brown and white rice flour plus almond meal, baking powder and a few other starches)
- 2 eggs
- 1 and a half cups milk (I used rice "milk").

Method:

Beat all ingredients together. Grease a large frying pan, heat until very hot, then add about 1/2 cup of batter. Turn the pan until the bottom is covered with batter. Cook until batter is set and then either toss to turn the pancake, or turn gently using a palette knife or spatula. Pancake is done when covered with a golden spiders-web pattern, and fully set.

Serve with fresh lemon juice and sugar!