Usually I serve pancakes after a soup. When I make a soup that is more nourishing, then only a couple of pancakes are enough. You can also vary the pancakes with different fillings, but you can also do whad I did, I changed the batter. I have been making these pancakes for many years, to the delight of the family. If you make it, scroll down a few posts to quickly find the pancake recipe. For your convenience here is the link: Gluten-and-lactose-free-pancakes. You can find the rest in the post. 😋
the pancake dough, already prepared
2 tablespoons gluten-free flour
3 tablespoons of granulated sugar
3 teaspoons of cinnamon
The apples were washed, cored but not peeled. I grated them on a grater with small holes.
I added the apple together with its juice to the pancake batter, and then I added gluten-free flour too because the apple juice would make the batter too thin and it wouldn’t bake.
I baked the pancakes as usual.
Meanwhile I mixed the sugar and cinnamon.
I put a generous amount of the cinnamon sugar in the middle of the still hot pancake. I folded up both sides of the pancakes and rolled them up like this. It is because otherwise the sugar melts and runs out of the pancake.