Ingredients

Steps

• Sift the tapioca flour, rice flour, and salt into a large bowl.
• Make a well in the centre and add the lightly beaten eggs.
• Whisk the eggs gradually into the flour mixture while slowly adding the milk.
• Refrigerate the batter for at least one hour.
• Whisk the chilled batter again and stir in the melted butter.
• Heat a very hot 20-23cm non-stick frying pan.
• Ladle in enough batter to thinly cover the base of the pan.
• Flip the pancake with a spatula and cook the second side for 1-2 seconds.