Gluten-free pancakes
Gluten-free pancakes
Gluten-free pancakes are also easy to make gluten-free! This recipe works with almost all our flour mixs.
Ingredients
2 eggs
2 rkl sugar
1 tl vanilla sugar
5 dl milk or other liquid
2 tbsp melted butter or margarine
A pinch of salt
- OR
2 dl Viljatuote Gluten Free Bun Flour Mix or Light Flour Blend
Butter or margarine for frying
Preparation
- Lightly beat the egg and sugars. Add the milk, melted butter and mix. Whisk in the flour mix. Allow to swell for about 15 minutes, stirring before baking each batch. Add more liquid if needed after the swelling is complete. To prevent the doughnuts from becoming too thick, the dough should be fairly runny.
- Heat the ant over an open fire until hot. Add a generous amount of fat and spread it all over the masonry with a spatula. You can see if the pan is even and where the fat (i.e. the dough) tends to run off. Use a spatula to wipe off any dirt and excess grease with a paper towel. You don't really need to add fat during baking.
- Use a ladle to roll the dough into a spiral on the doughnut. Immediately spread with a spatula as thinly as possible, filling in any gaps left and spreading the dough over a larger area. Allow to bake thoroughly before turning out to prevent the flan from falling apart.
- Enjoy with berries, jam and whipped cream!
Tip
- Since gluten-free flour sinks to the bottom with water/milk alone, you can get a smooth lettuce dough by replacing some of the liquid with yoghurt/cream, for example in the following ratio:
3 dl water/milk
2dl unflavoured yoghurt or cream
The yoghurt/cream binds the flour and prevents the lettuce dough from separating. In this case you can add a little sugar to balance the acidity of the yoghurt/cream and you can adjust the thickness by adding liquid if necessary. Even if the batter seems thick, it spreads well in the pan and the batter does not separate while the previous braids are cooking in the pan. 🙂 - Halla Onerva
Hello. Off to test👍. I wonder if this recipe is missing salt? I added salt to the dough.
Hi Maiju,
Thank you very much for your comment! The salt was indeed left out of this recipe by mistake, but has now been added.
Sorghum flour is a great addition to the range!