Pancakes without flour
Origin of the recipe
This recipe is a great choice for those on a gluten-free diet or just looking to try something new. Flourless pancakes have a unique texture—they're thin, elastic, and don't tear when rolled. This simple recipe is based on a combination of kefir, eggs, and starch, making them accessible to everyone. These pancakes are perfect with both sweet and savory fillings.
What do you need for cooking?
Ingredients
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Eggs
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Sugar
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Vanillin
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Kefir
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Cornstarch
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Soda
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Water (boiling water)
Kitchen utensils
- Whisk
- Ladle
- shoulder blade
- deep bowl
- Frying pan with non-stick coating
Step-by-step recipe
Step 1:
In a large bowl, beat the eggs and add sugar, salt and vanilla.
Step 2:
Whisk all ingredients until smooth.
Step 3:
Add kefir and mix well.
Step 4:
Add 1/3 teaspoon of baking soda to the cornstarch and stir. Add the cornstarch to the bowl with the liquid.
Step 5:
Add boiling water and stir well again.
Step 6:
Cover the bowl with cling film or a plate and let the dough rest for 15 minutes.
Step 7:
Heat a frying pan and grease it with vegetable oil.
Step 8:
Pour a ladle of batter into the pan and quickly spread it over the bottom by tilting the pan.
Step 9:
Fry the pancake over medium heat until golden brown on one side.
Step 10:
Carefully flip the pancake with a spatula and fry the other side.
Step 11:
Place the finished pancake on a plate. Repeat steps 8–11 until all the batter is used up.
Step 12:
Serve flourless pancakes hot with sour cream or jam.
Cooking tips
Cook the pancakes over medium heat. Too high a temperature will cause them to burn, while too low a temperature will result in the pancakes taking too long to cook and becoming too dense.
Don't open the lid if you're using one. The lid helps the pancakes cook faster, but you should only open it when the pancake is almost done.
Don't flip the pancake too early. Wait until bubbles appear on the surface and the edges become light and dry.
Use the right pan. For thin pancakes, flat-bottomed pans with low sides are best.
Don't fry pancakes in the same pan all day. Let it cool between batches to prevent burning.
Serve the pancakes immediately after cooking. They are most delicious and flavorful when hot.
