in Dessert Recipes, Germany

Gluten-free pancakes – sweet version

updated

Spread the love

Ingredients for 2 servings:

  • 2 eggs
  • 100 g flour, gluten-free
  • 100 ml milk
  • 100 ml water, cold
  • 50 g sugar
  • 1 pinch of salt
  • 1 dashes oil (sunflower oil)
  • Butter for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

This recipe allows you to make nice, thin pancakes that are indistinguishable in taste from gluten-containing

Lightly whisk the eggs and stir in the flour and sugar until lump-free. Then stir in the milk and water. Add the salt and sunflower oil and mix. Let the batter stand for 30 minutes. Heat a little butter in a non-stick pan over medium heat. Pour about 1/4 of the batter into the pan and cook the pancake. Once it’s firm on the bottom, flip it over. This batch makes 4 pancakes. Tip: They can be filled with jam, quark, etc. and rolled up. Dust with powdered sugar to serve.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tonka – Holla

Elderberry syrup