afoona
Soft American Pancakes with Berries
Desserts

Soft American Pancakes with Berries – Gluten-free version

Spongy, soft yogurt pancakes, served with seasonal berries Gluten-free version: Gluten-free flour blend.

⏱ 30 min🍽 8 servings 🌍 Mediterranean👩‍🍳 Afoona
🧀 Dairy🥬 Vegetarian
Versions:Original🌱 Vegan⚖ Pareve🌾 Gluten-free

👨‍🍳 Method

  1. 1
    In a bowl, mix the gluten-free flour blend, sugar, baking powder and baking soda with the salt.
    Bowl
  2. 2
    In a separate bowl, mix the milk, yogurt, eggs, melted butter and vanilla.
    Bowl
  3. 3
    Add the wet ingredients to the dry and mix just until combined: small lumps are fine.
    💡Overmixing develops gluten, and the pancakes come out tough and flat. Mix only until no dry gluten-free flour blend remains.
  4. 4
    Heat a pan over medium heat and grease lightly.
    ⚙ Greased Flat PanStoveFrying pan
    💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
  5. 5
    Pour ¼ cup of batter for each pancake. When bubbles appear on the surface, flip and cook 1 more minute.
    Stove
    💡Bubbles that pop and don't close up are the sign to flip: the bottom is golden and the batter has set.
  6. 6
    Serve hot with the strawberries and blueberries.
195calories
6 gprotein
25 gcarbs
7 gfat
● protein 13%● carbs 53%● fat 34%

Per serving (128 g), of 8 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Bowl · Also works: Pot (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

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