in Dessert Recipes

Low-histamine polenta pancake

updated

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Ingredients for 1 servings:

  • 250 ml milk, fresh (3.5%)
  • 90 g polenta
  • 2 egg yolks
  • 1 pinch(s) of sea salt without added iodine
  • 1 tbsp sugar
  • Cinnamon powder (organic quality without additives)
  • Rapeseed oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Low-histamine breakfast

Bring the milk to a boil with a pinch of salt. Remove the pan from the heat and stir in the polenta and the two egg yolks, one after the other. The order is unimportant. Now let the polenta swell for the next 2-5 minutes (depending on the type; please follow the package instructions). Heat a pan with rapeseed oil and fry the polenta until golden brown on both sides. I like this best with a sugar-cinnamon mixture and/or fresh fruit, which is easily digestible.

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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.

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