Pancakes
Pancakes, which preparation idea dates back to my grandmother’s time, which I’ve modified a lot over time. She taught me how to make pancakes with sour milk and egg foam. So they come thick and fluffy. He also taught me how to add thin donut apple slices in the dough, which gave childhood pancakes a slightly sour taste without the need for jam, honey or sugar to taste good.
Over the years, my pancake recipe has become relatively minimalistic, without giving up to the requirement that pancakes must be delicious. According to Radi’s wish, my pancakes do not contain milk and for sure also gluten. Ingredient what I’m not willing to remove from the recipe are eggs. Good farm eggs are the basis for good pancakes for me. Banana and similar fillers to replace eggs do give pancakes, but if the taste of the banana is that what does not taste in pancakes, then there is nothing to do.
I have discovered that for pancakes, it makes no difference whether to use milk, soy milk, almond milk or cold water. As there is no difference and as water is always available and it is very cheap, why not to use it.
Add enough water to make the dough about the thickness of sour cream.
Preparation time: 10 min preparation, 10-20 min frying
Level: Easy
Quantity: Serves four but depending on the appetite of the eaters
Ingredients:
400g gluten-free flour (7 flour mixes are preferred, but the flour available in the shop is also suitable. Schär flour is too starchy as well as Sunday gluten-free flour. Orgran products are better.
4 eggs, white and yellow separately
Water about 700-800 ml (add water until the dough is the right thickness)
A tiny pinch of sea salt
100g of sugar
2 teaspoons vanilla sugar (I make it myself by grinding the vanilla pods into a fine black crumb and mixing it with 1 sugar per 100g sugar in crystal sugar)
For frying vegetable oil
Preparation:
1. Separate egg white from the yolk, do not break the yolk and mix it with egg-white. Set aside.
2. Add to the water the sugar, vanilla sugar, salt and flour to the egg yolks
3. Stir and add water until the dough consistency looks like about sour cream
4. Beat the egg whites to a hard foam
5. Heat the pan with oil
6. Stir the egg foam with a spoon into the dough and place the dough to the hot pan using the spoon. Fry on both sides for about 1 min.
If you have plans to make a lot more pancakes, divide the dough into two parts, add one half of the egg foam and fry the cakes before handing the other half. The egg-foam doesn’t last very long and it guarantees that all pancakes will be fluffy.
For serving, you can shake over with powdered sugar or cinnamon or both.
Serve with a good jam or honey
Ready!!
