Pancakes

Ingredients for 2 servings:

• 80 g potato flour
• 80 g cornstarch
• 3 eggs
• 400 ml milk (whole milk), lactose-free
• 3 tbsp glucose, heaped tbsp
• 5 tbsp vegetable oil, compatible

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

gluten-free, lactose-free, low-fructose, low-histamine, egg-free as an option

These pancakes are gluten-free, lactose-free, low in fructose, low in histamine, and are available in egg-free versions. Combine and sift the flours. Add the eggs, sugar, and milk; whisk well. Let stand for 10 minutes, then stir again. Heat a pan and add 1 tablespoon of oil. Fry the batter in batches in the hot oil—you need about 1 tablespoon of oil per batch. Tips: Use a neutral-tasting oil, such as corn oil. Stir the batter again before each batch, as flour can settle at the bottom. Use a large ladle for serving. If you can’t tolerate eggs, you can replace them with a total of 4 tablespoons of oil, 1 tablespoon of phosphate-free baking powder, and 4 tablespoons of water. If you like, you can use 60 g each of cornstarch and potato flour, and 40 g of cornmeal instead of the specified flours.