Gluten-free Porridge Cakes
Gluten-free Porridge Cakes
Here's a great way to make use of leftover porridge - or make a small pot of porridge just for baking pancakes.
Ingredients
n. 2 dl porridge
n. 1 dl Cereal product Gluten Free Durra Flour Blend
1tspsalt
shed 1 dl water
Preparation
- Mix the ingredients together. Add more liquid as needed. The dough should remain quite loose and should not be manageable by hand. Let the dough rest for a while before adding more flour.
- When baking, use plenty of flour both under and on top of the crumbs. Use a spoon to lift balls of dough onto the flour on the baking paper. Pat the dough evenly on the dough. If the dough sticks to your hands, add more flour on top of the dough.
- Bake at 225 degrees for 15 min. After baking, brush the pancakes with butter to keep them soft.
- Eat on its own, as a sandwich or even as a side dish to your lunch soup.
Tip
- In principle, any "unflavoured" porridge made with water, such as oat or buckwheat porridge, will do.
