Pancakes with maize, rice and potato flour

Total 30 min

These savoury treats mean business – our recipe for Pancakes with maize, rice and potato flour offer a gluten-free take on the perfect dessert or breakfast. Delicate in both taste and texture, gentle dustings of powdered sugar next to a serving of homemade passionfruit yoghurt make these delights must-haves.

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Pancakes with maize, rice and potato flour

Ingredients

Pancakes

75 g corn flour
60 g rice flour
75 g potato starch
½ tsp coarse salt
4 dl milk
3 eggs
15 g butter
2 tbsp icing sugar

Passion fruit yoghurt

2 passion fruits
2 dl greek yogurt

Preparation

Pancakes

To make the pancakes, in a bowl combine the maize, rice and potato flour with the salt.

Gradually beat in the milk, a little at a time until the mixture is smooth.

Add the eggs and beat well.

Melt a little butter in a hot frying pan, then ladle out 50 ml of batter (18 cm in diameter).

Cook each pancake over a medium heat for about 1 min. on each side, or until golden.

Cook the rest of the pancakes, melting a little butter in the pan before each one.

Give the batter a good whisking between each pancake, as the flour tends to sink to the bottom.

Roll the pancakes up individually and sprinkle with icing sugar.

Passion fruit yoghurt

For the passion fruit yogurt, cut the passion fruits in half and scoop out the pulp.

Combine with the yogurt and serve with the pancakes.

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