PANCAKES

GLUTEN-FREE PANCAKES

Thin and delicious pancakes, a great idea for breakfast. Served with fruit, molasses and whipped cream, they will tempt even a fussy eater.

Number of pancakes: 8 pieces
Preparation time: 10 min
Cooling time: 20 min

INGREDIENTS:

• 100 g flour Mehl Farine Schär or Mix It
• 3 eggs
• 300 g of water (or milk)
• 1 tablespoon of oil
• Pinch of salt
• Oil for frying the first pancake

PREPARING:

1. Pour the eggs into a bowl and add the remaining ingredients (add oil as well).
2. Using a rod or mixer, mix everything thoroughly until you get a homogeneous mass.
3. Fry the pancakes on both sides on the preheated oiled pan until they are gold.

ADDITIVES:

• fruits, molasses from carobs

Recipe remarks:

If the pancake mix is too thick, add a little water. A well-prepared mix has a consistency of not too thick (pouring) cream. It should not be as light as milk. Before frying the first pancake, brush the pan with oil. The pan does not require oiling every time. Pour a small amount of mix and spread it evenly by tilting the pan to create a thin layer of mix (without holes and lumps). When the pancake starts to bubble on top and is golden brown on the cooked side, gently lift the pancake and turn it over. Remove the fried pancake from the pan into a large plate, tilting the pan towards the plate.