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GLUTEN-FREE PANCAKES AND BLUEBERRY SAUCE

You can use this basic pancake recipe in all sorts of ways.

Pancake ingredients:

1 cup brown rice flour
1 cup white rice flour
1 cups water
2 eggs

Pancake method:

Blend everything except the eggs in a food processor. Allow the mixture to stand for at least two hours.

Add the eggs and beat. Brush a fying pan with oil. Pour in some of the mixture. Cover with a lid and cook on medium-low heat about five minutes. Turn with a spatula and cook the other side.

Sauce ingredients:

30g (1oz) butter
1/4 cup blueberry jam
2 teaspoons arrowroot
1/3 cup red wine
1 tablespoon brown sugar
1/3 cup chicken stock (can use gluten-free stock cubes)

Sauce method:

Gently melt butter and jam in a saucepan. Add stock, red wine, sugar and arrowroot. Keeping it on a low heat, stir until the sauce thickens.

Serve on pancakes with ice cream.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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