Gluten-free pancake with sorghum flour mix
Gluten-free pancake with sorghum flour mix
Durra has a slightly nutty flavour and this flour blend is good with whole grains - and fibre is important in a gluten-free life. It also has good co-starches and psyllium, so the bakeability is excellent.
Ingredients
4 pcs eggs
7 dl milk
0,75 dl sugar
0,5 -1 tsp salt
60 g butter or dairy-free margarine
- For decoration
sugar or syrup
whipped cream
berries or jam
Preparation
- Preheat the oven to 275 C.
- Beat the eggs and sugar lightly, about one minute.
- Add the other ingredients to the mixture, except the fat, gradually, stirring all the time, to make a smooth batter.
- Allow to settle for about 10 min. Remember to stir before pouring onto the baking tray.
- Put the fat on a baking sheet and the sheet in a hot oven. Let the fat melt until it starts to brown slightly. Be careful not to burn the fat.
- Carefully remove the hot sheet from the oven, mix the dough well and pour the dough into the pan. Smooth some of the fat into the rest of the batter, for example with a whisk. This will give the pancake some juiciness and help bubbles to form on all sides of the pancake.
- Place in the middle of the oven and bake for 15 minutes or until the pancake is nicely browned around the edges and golden brown.
- When you take the pancake out of the oven, some of the fat will often still be boiling on the surface. Let the pancake cool for about 5-10 minutes and you will notice that the fat is absorbed from the surface into the wonderful embrace of the pancake. You can sprinkle sugar on top and enjoy the pancake while still warm with any desired toppings.
Tip
- Manufacturing information: oven shelf size 422x370x33 mm. Oven AEG 600 mm wide oven. Pancake baked on even heat (top and bottom heat).
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