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Pancakes with maize, rice and potato flour

Pancakes with maize, rice and potato flour

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.

30 min 1 portion
Starchy Earthy

ingredients

Pancakes

  • 75 g cornflour
  • 60 g rice flour
  • 75 g potato flour
  • ½ tsp coarse salt
  • 350 ml milk
  • 3 eggs
  • 15 g butter
  • 2 tbsp icing sugar

Passion fruit yoghurt

  • 2 passion fruit
  • 200 ml greek-style yoghurt

preparation

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 50ml 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.

Cut the passion fruits in half and scoop out the pulp. Combine with the yogurt and serve with the pancakes.