Time: 1 ora più riposo
Difficulty: Facile

Ingredients for 8 people:
2 whole eggs
250 g whole milk
150 g rice flour Revolution gluten free
10 g baking powder for gluten-free desserts
100 g Sunflower seed oil
40 g sugar
Butter to grease the pan
For the pancake dressing
100 g acacia honey
200 g of fresh strawberries

Procedure
Shell the eggs in a bowl and beat them with a hand whisk, then add the oil and the milk to the wire, always continuing to mix with the whisk. Whip the mixture until it is clear. Add the gluten-free yeast to the gluten-free flour and sifted everything in the bowl with the egg mixture.mix with the whisk to mix.
Now add the sugar, heat a large non-stick frying pan over medium heat (better if thick) and, if necessary, grease with a little butter to spread on the surface with the help with kitchen paper. Pour a small ladle of the mixture into the center of the pan, there will be no need to spread it.
When bubbles begin to appear on the surface and the base will be golden, turn it on the other side using a spatula, as if it were a crepe. or an omelette, then turn the other side to brown, after which the pancake will be ready. Continue with the rest of the dough and gradually arrange the pancakes on a platter, stack them on top of each other.
Wash the strawberries and cut into cubes, complete with two tablespoons of honey and a handful of strawberries and serve.