Gluten-free
Dutch Pannekoeken
Since pannekoeken
has more egg than flour, it seemed like a candidate for a gluten-free
recipe for our friends that can’t eat wheat or gluten. It works.
Here’s the recipe.
Ingredients
1/4 cup butter
3 large eggs
1/8 teaspoon salt
3/4 cup milk
2/3 cup rice flour or gluten-free blend
Directions
1. Place the butter
in a pannekoeken pan or an ovenproof skillet with rounded sides.
2. Preheat your oven to 400 degrees. Put the rack in the center, not
the top, shelf. When you turn the oven on, place the pan with the butter
in the oven. When the oven reaches 250 degrees the butter should be
melted. Remove the pan from the oven.
3. Whisk the eggs and the salt in a medium bowl. Add the milk. Whisk
in the rice flour or gluten-free blend until nearly smooth. Your batter
is now ready.
4. Pour the batter into the pan.
5. Bake for 20 to 25 minutes or until the top starts to turn golden
brown. Serve hot with your favorite syrup.
Learn
more about a pannekoeken pan here >>
Blueberry
and Cream Cheese Pannekoeken
We added blueberries
to a traditional pannekoeken recipe and then topped it with honey-whipped
cream cheese. It was very good.
Ingredients
1/4 cup butter
3 large eggs
1/8 teaspoon salt
3/4 cup milk
3/4 cup all-purpose flour
1 cup more or less fresh or individually frozen blueberries
For the
Honey Whipped Cream Cheese
4 ounces cream
cheese
2 tablespoons honey or to taste
a dash of cinnamon
or nutmeg (optional)
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Directions
1. Place the butter
in a pannekoeken pan or an ovenproof skillet with rounded sides.
2. Preheat your oven to 425 degrees. Put the rack in the center, not
the top, shelf. When you turn the oven on, place the pan with the butter
in the oven. When the oven reaches 250 degrees the butter should be
melted. Remove the pan from the oven.
3. Whisk the eggs and the salt in a medium bowl. Add the milk. Whisk
in the flour until nearly smooth. Your batter is now ready.
4. Pour the batter into the pan. Sprinkle the blueberries over the batter.
5. Bake for 20 to 25 minutes or until the top starts to turn golden
brown. Serve hot with Honey Whipped Cream Cheese.
Honey Whipped
Cream Cheese Directions
1. Place all three
ingredients in a medium bowl. Beat with an electric mixer until soft
and smooth.
Learn
more about a pannekoeken pan here >>
Strawberry
Banana Pannekoeken
Strawberries and
banana make a wonderful combination in a pannekoeken. It could be topped
with whipped cream but we chose a sour cream and honey topping and it
was very good. This will make a wonderful brunch
For the
topping
1 cup sour cream
2 tablespoons honey or to taste
1/4 teaspoon cinnamon
Mix the sour cream,
honey, and cinnamon together and place it in the refrigerator to remain
cold.
Ingredients
1/4 cup butter
3 large eggs
1/8 teaspoon salt
3/4 cup milk
3/4 cup all-purpose flour
2 pints strawberries, washed, hulled and sliced
3 or 4 bananas, sliced
powdered sugar or cinnamon
for dusting (optional)
Directions
1. Place the butter
in a pannekoeken pan or an ovenproof skillet with rounded sides.
2. Preheat your oven to 425 degrees. Put the rack in the center, not
the top, shelf. When you turn the oven on, place the pan with the butter
in the oven. When the oven reaches 250 degrees the butter should be
melted. Remove the pan from the oven.
3. Whisk the eggs and the salt in a medium bowl. Add the milk. Whisk
in the flour until nearly smooth. Your batter is now ready.
4. Pour the batter into the pan.
5. Bake for 20 to 25 minutes or until the top starts to turn golden
brown.
6. Place the strawberries and bananas in the pannekoeken. Top with the
sour cream topping. Sprinkle with powdered sugar or cinnamon
if desired. Serve hot.
Perfect Pancakes
deserve great syrups. Discover
the Best
Learn
more about a pannekoeken pan here >>
See these gourmet pancake mixes >>
