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American Pancakes

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Ingredients

Adjust Servings:
Batter
500 g Schär Mix Pâtisserie
1 sachet baking powder
4 eggs
950 ml lukewarm milk
170 ml melted butter
1 tsp sunflower oil per pancake
Syrup (optional)
30 g sugar
100 ml water
50 g brown sugar
1 tsp butter
1 tsp coconut oil
To serve
blueberries
strawberries
blackberries
vanilla ice cream

Nutritional information

228 kcal
Calories
11.4 g
Fats
29.7 g
Carbs
5.3 g
Proteins

American Pancakes

Features:
  • gluten-free

Whether you prefer them with maple syrup and butter, or with fresh fruits and whipped cream, our American pancakes are the perfect way to indulge in a cozy and satisfying breakfast.

  • 60 mins
  • Serves 8
  • Easy

Ingredients

  • Batter

  • Syrup (optional)

  • To serve

Directions

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To get started with this gluten free pancake recipe, you’ll need the following ingredients:

Steps

1
Done

Mix together the flour and baking powder in a large bowl. Separate 4 eggs and whisk the whites until medium peaks form.

2
Done

Combine the lukewarm milk, melted butter and the egg yolks in a large bowl, then pour the mixture over the flour and whisk. Gradually incorporate the egg whites.

3
Done

Heat the oil in a small saucepan over medium heat, then use a ladle or measuring cup to pour in a couple of spoons that would cover the bottom of the pan. When the bubbles start popping up after 3-4 minutes, turn the pancake and cook for an additional 3-4 minutes. Alternatively, replace the saucepan with a frying pan. Repeat with the remaining batter.

4
Done

You can skip this step if you’re going to use maple or agave syrup. Caramelize the sugar in a frying pan and heat the water in a small saucepan. Pour the brown sugar in the saucepan while still hot, turn off the heat and add the butter and coconut oil.

5
Done

Serve the pancakes in stacks of 3, topped with the syrup, ice cream and fruits.

Radu

Celiac PRO since the age of 3 and the creator of "The Gluten-Free Recipes".

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