One thing I have really missed since I went on the Celiac diet was German Pancakes. I tried to make them a few times and they ended up in the garbage. If they don't taste 'right', (meaning the same as regular) I'd rather go without ! But the other day I tried again and achieved SUCCESS !!! My husband accused me of using wheat flour! When I served them to my family -- Celiacs and non - I got big smiles and thumbs up - I had to mix up more batter! Even if I say so myself , these ARE really good !!! ** Ingredients 4 eggs 1 cup whole milk 1/2 cup pancake mix (recipe following) (butter for frying) (NOTE - the above ingredients are in easily multiplied/divided amounts to suit the number of people to be served - the 4 egg amount will make 10 - 8"pancakes)
This batter does not like to stand - so mix only as much as you are going to use in one preparation - do not set any aside to use later.
- Whisk eggs, milk, pancake mix together in a large measuring cup or bowl until perfectly smooth. The batter will be thin.
- Using a heated frying pan, place a small dab of butter on the hot pan held off the element and tilt it to coat the bottom with the melting butter.
- Still holding the frying pan off the element pour in just enough batter (a scant 1/4 cup) to coat the bottom of the pan, tilting the pan to let the batter spread. If it doesn't spead easily add a little more milk.
- Placing pan back on the element let it cook until nicely browned, then slip a spatula under it and flip over to brown the other side. (these are easy to flip UNLESS you try to flip them too soon)
- Remove pancake to a warmed plate (I place the plate on the warmer element on my stovetop)
- Repeat from step 2 until batter is used up, stacking the pancakes on the plate.
- Serve rolled up with sugar, pancake syrup, fruit syrup, fruit, whipped cream - as desired !
Pancake Flour Mix
- 1/2 cup white bean flour
- 1 cup white corn flour
- 1/4 cup potato starch
- `1 tsp xanthan gum
- 1 1/2 tsp salt
Mix thoroughly and store in cool, dry place. (fridge is OK)