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GLUTEN-FREE STRAWBERRY PANCAKES

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
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.

Strawberry sauce ingredients:

300ml ( pint) cream
100g ( tin) condensed skim milk
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.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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