We have our friend Paula Stockwell of Brisbane to thank for this yummy strawberry filling.

Pancake ingredients:

1 cup brown rice flour
1 cup white rice flour
1¼ 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.

Strawberry sauce ingredients:

300ml (½ pint) cream
100g (¼ tin) condensed skim milk
½ cup lemon juice
500g (1 pound) strawberries

Sauce method:

Spread the filling thickly on the pancakes, roll up, and serve. Put a dollop more on top.

Serve pancakes with filling and ice cream.

Please e-mail this recipe to a friend and add the following:
I found this wonderful recipe at:
Best Gluten-Free Recipes
http://www.members.ozemail.com.au/~coeliac
Thanks.