Pancake with gluten free flour
A great gluten-free pancake recipe! I experimented a lot until I finally got what I wanted, which was a fluffy and delicious pancake 🙂 My kids were just as happy as I was and they enjoyed every bite. It truly is a wonderful pancake recipe.
Makes 20 pancakes
120 grams sugar (1/2 cup + 1 Tbsp)
100 grams 9% soft white cheese (2 heaped Tbsp)
1/2 tsp baking soda
1 tsp vanilla extract
130 grams gluten-free flour (1 cup)
2 Tbsp milk
Scissors (yes, you really need them)
1. Beat together the egg and sugar for a few seconds, add the white cheese, baking soda and vanilla extract and mix together. Add the flour and the milk and mix until well combined and thick (it’s because of the flour).
2. Transfer to a piping bag. You won’t be able to use a spoon because the batter is really thick and difficult to work with. The piping bags do the trick nicely.
3. Heat a pan with 3 Tbsp of oil, pipe a small mound of the batter and use the scissors to snip the batter off the tip of the piping bag. Repeat until you have enough in the pan, cover and fry until the bottoms are golden.
4. Flip and cover for 10 seconds. Take a spatula and press lightly on the pancake, almost flattening it. Continue frying until the bottom is golden. Press with the spatula occasionally, not letting the pancakes rise too much. Flip again and fry for a few more seconds. Lightly press, check that it’s nice and golden, and remove to a plate.
Pipe small mounds. The pancakes rise quite high and somewhat lose their shape. Pressing them with the spatula helps keep them from rising too much and also ensures they get cooked inside. Don’t cook on too high a heat. I had my induction cooktop on 9.
Make two pancakes per batch and make sure you have scissors on hand. You have to flip the pancakes 3 times each.
Serve with strawberries, maple syrup, or any pancake topping you like. Enjoy!
Good to know…
Because the batter is really tough to work with, the pancakes sort of lose their shape. try again if you don’t succeed the first time around.