Directions:

• Mix the gluten-free self-raising flour, gluten-free baking powder and sugar together in a large mixing bowl.
• Add the eggs and milk to a jug and beat thoroughly.
• Create a well in the flour mixture and pour in most of the egg and milk mixture. Whisk until smooth and consistent. The batter should be thick but still pourable (rather like custard). If it's too thick, add the remaining milk and egg mixture. (See our recipe tips for more information.)
• Brush a frying pan with a light coating of oil or butter and warm over a low-medium heat. Test if it's ready by spooning in a small drip of pancake batter; if it sizzles slightly, then it's ready.
• Ladle in your pancake batter, using about 2 tablespoons per pancake.
• Allow to cook until the side facing up looks like you could flip it without it splattering everywhere! This should take about 1–2 minutes. If it's browning on the underside before the top is looking ready to flip, lower the heat.
• Flip the pancake over and cook for a further 30 seconds or so and transfer to a small plate. Repeat until all the batter is used, brushing the pan with oil in between each pancake.
• Serve with maple syrup and enjoy!