Gluten-Free Pancakes with Spring Honey

1. Add the milk, egg and pancake flour to a bowl and whisk until smooth.

2. Heat a non-stick pancake pan over medium heat and add a light drizzle of oil.

3. Pour small ladles of batter into the pan and cook until bubbles appear on the surface.

4. Flip and cook the other side until lightly golden.

5. Repeat with the remaining batter until all the pancakes are cooked.

Serve stacked with fresh berries and finished with a generous drizzle of raw Spring Honey.

Chef’s tip

For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.