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Pancakes with corn, rice and potato flour

Pancakes with corn, 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 Vegetable

ingredients

Pancakes

  • 2⅔ ounces cornflour
  • 2.1 ounces rice flour
  • 2⅔ ounces potato flour
  • ½ tsp coarse salt
  • 1⅔ cups milk
  • 3 eggs
  • ½ ounce butter
  • 2 tbsp icing sugar

Passion fruit yogurt

  • 2 passion fruit
  • ¾ cup greek-style yoghurt

preparation

1. for the pancakes: In a bowl, combine the corn, rice and potato flour with the salt. Gradually beat in the milk, a little at a time until the mixture is smooth.

2. Add the eggs and beat well. Melt a little butter in a hot frying pan, then ladle out a large tablespoon of batter (6 inches in diameter).

3. Cook each pancake over 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.

4. Give the batter a good stir with a whisk between each pancake, as the flour tends to sink to the bottom. Roll the pancakes up individually and sprinkle with powdered sugar.

5. 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.