I know, I haven't posted in yonks cos of the other site etc etc... but look, this is an allergy-friendly bready-type recipe so I thought I'd make the exception.



"Aiden and I often share this one for lunch with various toppings.  It needs to be made fresh on the day though, doesn't keep too well.

Ingredients

1/4 cup plain flour (works great with gluten free flour)
1/4 cup polenta
1/4 cup milk (works great with rice milk)
1 egg
1 teaspoon of baking powder
4 teaspoons of vegetable oil

Method

Mix the ingredients together to form a thick batter except for one teaspoon of oil. Heat a thick bottomed pan and add the remaining oil to grease, pour in the batter and cook over a moderate heat turning once the surface has dried out and looks bubbly."