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.
I never measured the ingredients, I just mixed and baked the pancakes. A dear friend of mine recently found out that she was gluten intolerant. She has a hard time taking the hurdles that she runs into over and over again because of the gluten. She tried to make pancakes because they are so easy. Either they fell apart and failed to cook, or they were thick and dry and inedible. So now, for her sake, I measured out all the ingredients. 💗 I can tell you that it has almost the same consistency as the old gluten-free version.
Ingredients for 8-10 pancakes
150 grams gluten-free flour (bread flour is fine, but you can also buy gluten-free flour for pancakes)
300 ml milk
20 ml olive oil
100 ml soda water
2 tablespoons of sugar
I put all the ingredients in a bowl and mixed them with a hand blender until lump-free.
I have an electric pancake maker, but of course you can cook pancakes on any oven. I’ve got this one on setting 5, which is not the hottest. I brushed it with a thin layer of olive oil before the first pancake, for the rest it wasn’t necessary.
I spread the dough evenly on the baking surface as thin as possible. When the dough was no longer shiny, I turned it over. The same applies if you cook it on the stove in a separate pancake pan. It’s very important to keep your pancake cooker fully heated, whatever you use.
You can fill it with custard, jam, cocoa, cinnamon or any sweet cream.