Gluten-free little pancakes with blood orange paste
Gluten-free little pancakes with blood orange paste
From
12
fromCooking time
10
minutesIngredients
3 eggs
1 dl Vegetable milk
1 dl Gluten-free sorghum flour mixture from Virtasalmi Wool Products
2 rkl sugar
a pinch of salt
+ a couple of tablespoons of margarine to grease the muffin tin
- Blood orange paste
2 blood orange peel
2 blood orange juice (about 1 dl)
2 eggs
4 dl icing sugar
75 g margarine
You will also need blood orange slices for decoration
Preparation
- Preheat the oven to 220°C.
- Mix the ingredients in a bowl.
- Place a small dollop of margarine in the well of each muffin pan and place the pan in the oven for a few minutes to melt the margarine.
- Remove the pan from the oven and swirl it around so that the melted margarine coats the bottom of the pan.
- Divide the dough into the holes in the pan, filling about 1/2-2/3 of the hole.
- Bake in the middle of the oven for about 10-12 min. In the meantime, prepare the blood orange paste (instructions below).
- Allow both to cool for a moment. Drizzle the blood orange paste over the pancakes and slice the blood orange slices for garnish.
- Blood orange paste
- Grate the zest and squeeze the orange juice.
- Put them in a saucepan with the egg and icing sugar.
- Bring to the boil, stirring constantly until the mixture thickens clearly.
- Add the diced margarine to the hot mixture and stir until the mixture looks shiny and the margarine has melted.
- Pour into a jar and allow to cool. Store in the fridge.
Iina Sarkama | Iinabites
