Gluten and laktosefree cinnamon apple pancakes

Gluten and laktosefree cinnamon apple pancakes

Cinnamon apple pancakes8

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
1 apple
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.

Cinnamon apple pancakes1

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.

Cinnamon apple pancakes2

I baked the pancakes as usual.

Cinnamon apple pancakes3

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Meanwhile I mixed the sugar and cinnamon.

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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.

Cinnamon apple pancakes6

Cinnamon apple pancakes7

Cinnamon apple pancakes8


Gluten and lactose free tarragon chicken ragout soup

Gluten and lactose free tarragon chicken ragout soup

Chicken ragout soup with tarragon12

Hungarian cuisine is famous for its spices and tasty dishes.
From old documents and artefacts we know that many spices used today were also used by the ancient Hungarians. Their best dishes were made in a single pot and were always soupy, succulent dishes. There are many rich soups that can also be used as a main meal, such as goulash soup, bean goulash soup, palóc soup, etc. They used tarragon, seasonal savories, thyme, garlic, rosemary, sage, fruit (blueberries, blackcurrants) and flowers (violets, calendula, rose petals) to flavor their dishes. These spices are popularly used in modern Hungarian cuisine. It is important to rediscover the flavor and effect of long-forgotten herbs and to use them with love and pleasure in the preparation of dishes, because spicing provides a healthy and delicious pleasure. 👌
Today I cooked with tarragon. In summer it’s a great snack when chilled, because of its sour taste, and in winter when served hot, to warm up family members returning home from the cold winter. A family favorite, of course. 🍲 You could say this one is a basic recipe. I always use vegetables in the soup that I find lurking at the bottom of the fridge, so they don’t end up in the compost bin.

I heartily recommend this soup, even with a slice of bread.

Source: Erdélyi-Magyar Étkezde

Ingredients for 4 people:

2 chicken breasts
50 grams leeks
1 handful of carrots
1 handful of parsley
3 garlic cloves
1 bunch of green parsley
1 handful of fresh mushrooms
1 handful of fresh or tinned green peas
2 dl coconut milk
2 tablespoons rice flour
juice of 1 large lemon
2 tablespoons dried tarragon
salt to taste
freshly ground pepper to taste
sour yoghurt


Chicken ragout soup with tarragon1

I cut all the ingredients to about the same size. I diced the chicken breast and sliced the vegetables. I cut the leeks into thin strips, fried them in a little oil and added the meat. I cooked it on a high heat until the meat was white.

Chicken ragout soup with tarragon2Chicken ragout soup with tarragon3

I added the chopped vegetables, garlic, salt, pepper and water. I cooked for 20 minutes at moderate temperature.

Chicken ragout soup with tarragon13

After 20 minutes, I added the mushroom slices and one half of the chopped parsley. I cooked it for 10 minutes more.

Chicken ragout soup with tarragon6

Meanwhile, I mixed the rice flour with the coconut milk until smooth.

Chicken ragout soup with tarragon7

I poured the mixture into the soup, brought it to a boil, lowered the heat and added the tarragon.

Chicken ragout soup with tarragon8

I crushed the gluten-free pasta, added it to the soup and cooked it for about 8-10 minutes. I added the juice of a whole lemon after the pasta was cooked. 

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I put a spoonful of sour yoghurt in the plate I was going to serve it in, and sprinkled it with fresh parsley, and then I poured the hot soup on top.

Chicken ragout soup with tarragon11

Chicken ragout soup with tarragon12