Wholemeal pancakes, first recipe with gluten, will share recipes for gluten-free pancakes but I wanted to let you know about this mix, by chance, really fragrant and tasty.

Ingredients for 24 pancakes diameter of 12 cm:

Dry ingredients:

  • 80 g whole wheat flour
  • 80 g whole spelled flour
  • 80 g oatmeal flour
  • 30 g fine corn flour
  • 30 g brown rice flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Wet ingredients:

  • 560 g of buttermilk (or milk, if you use milk not need to add baking soda)
  • 6 tablespoons maple syrup
  • 50 g oil
  • 3 eggs

How to prepare the pancakes

Mix the dry ingredients in a bowl, mixing with a whisk to make sure everything is well mixed, do not need to sift flour but it is important to make sure the baking powder and baking soda are free of lumps. The mix of dry ingredients can be mixed in advance and stored in a plastic bag or in a sealable airtight container for 2 weeks or in the freezer for 1 month.

In another bowl mix the wet ingredients. Also wet ingredients may be mixed in advance and stored in the refrigerator for 24 hours.

When you are ready to prepare the pancake, pour the dry ingredients on wet ones and mix gently with a spatula or wooden spoon until they are united. It ‘better to have some small lumps that overwork the batter.

Brush with a little butter or oil the plate you use to cook the pancakes. If you use a heating pad, preriscaldatela to 180° C.

The batter of pancake should be applied with a ladle pouring slowly on the plate from a height of 5-8 cm. To obtain a pancake round, hold the spoon so that the batter will fall in the same spot, a circle will be formed immediately. Slowly pour with a ladle 80 ml of the batter on the plate for each pancake.

If you make more pancakes simultaneously separate them so that they do not join in baking, if two pancakes are joined they can be divided with the edge of a spatula.
Bake until the top of the pancake is not sprinkled with bubbles, and many bubbles have already burst, turn it with a spatula and cook until the other side of the pancake is slightly browned.

Serve immediately or keep warm at 95 ° C and finish cooking the rest of the pancakes.
These pancakes are delicious accompanied with seasonal fruits, fresh cheese spreads and pure maple syrup.

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