My flour mix is 120g cornstarch, 40g sweet rice flour and 40g white sorghum flour
Put the topping ingredients in a bowl and rub between your fingertips to form crumbs. Set aside
Whisk the wet pancake ingredients together then add to the dry ingredients. Mix until just combined
Heat a frying pan on medium-low and spray lightly with oil
Pour some pancake batter into the pan and cook until bubbles form and pop on the surface and the edges start to dry
Gently flip over and top generously with some cinnamon crumb mixture. Cook until the underside is golden and the crumb topping starts to firm up and get crunchy
Repeat until the batter & crumb topping is all gone. You should get 8 pancakes from the batter. You can make the topping crisper by putting the pancakes under the grill for a minute
Serve with some syrup or safe butter / spread
