Flexible and lump-free pancakes: we’ve discovered the ultimate gluten-free pancake batter recipe that everyone will enjoy!
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Every year when Candlemas comes around, you face the same challenge. In your family, everyone has different dietary needs: your uncle is gluten intolerant and your sister-in-law can’t handle lactose. Thus, you find yourself needing to make pancakes without wheat flour or cow’s milk, which are the main ingredients in traditional recipes. It’s certainly no easy task. Lumpy batter, pancakes that tear easily… So far, all your attempts have ended in disaster. But search no more! Hervé Cuisine has perfected the ideal formula for delicious, golden, fluffy gluten-free and lactose-free pancakes. “They are delicious!” raves one online reviewer. Now it’s your turn!
Ingredients for Gluten-Free Pancakes
“I’ve experimented with various gluten-free flours and the blend that impressed me the most is this one,” shares the chef. Hervé uses a combination of rice flour for softness and chestnut flour for flavor. “It adds a lovely hint of nuttiness that I absolutely love!”, he entices. Here are the quantities needed to make about fifteen pancakes.
- 4 organic eggs
- 50 cl of semi-skimmed milk (or oat/soy milk for a lactose-free version)
- 50 g of butter (or 30 g of sunflower oil for a lactose-free version)
- 150 g of rice flour + 100 g of chestnut flour
- 2 tbsp of light brown sugar
- 1 pinch of sea salt
- 1 tsp of liquid vanilla, rum, or orange blossom water for those who enjoy it
Steps to Make Gluten-Free Pancakes
You’ll need a mixing bowl and a whisk for this recipe.
- In a mixing bowl, combine the two flours with the sea salt and sugar.
- Create a well in the center and add the eggs one at a time, the melted butter or oil, then gradually pour in the milk while whisking continuously to prevent lumps.
- If you like, mix in a teaspoon of amber rum, liquid vanilla, or orange blossom water.
Now, all that’s left is to cook the pancakes in a hot skillet!
This recipe puts an end to compromises and failed pancake attempts. The batter holds together well, the pancakes cook easily, and the outcome is universally pleasing. Whether it’s out of necessity or choice, going gluten-free and lactose-free no longer means settling for less. Just follow the right proportions and get cooking.
