Rice flour pancakes

Ingredients

1/2 cup rice flour
2 eggs
1 cup milk

Instructions

Mix all ingredients together really well. Make sure you whisk them again, just before using in the frying pan.
Heat some oil in a frying pan (or use a good quality non-stick frying pan) and pour however much of the mixture you want in the pan. Be careful, as the batter is really runny and will usually cover the whole surface of the pan.
Leave to cook on the pan until bubbles form on the top and flip, usually about 2 mins or so. Flip and cook on the other side until cooked through.

Recipe Notes

I got this recipe from a friend of mine who is also gluten intolerant (thanks Mark!).
The batter is really runny but settles quickly so make sure you whisk it well just before pouring into the frying pan. Also, it doesn't form nice little pancakes, but spreads to fill whatever surface of the pan is available. But the taste is the closest I've found to a 'normal' pancake, so it's one of those 'close enough is good enough' recipes.