Pancakes with maize, rice and potato flour

Name: Pancakes with maize, rice and potato flour
Total time: 30 min
Yield: 1 portion
Cuisine: Nordic
Ingredients: 75 g corn flour; 60 g rice flour; 75 g potato starch; ½ tsp coarse salt; 350 ml milk; 3 eggs; 15 g butter; 2 tbsp icing sugar; 2 passion fruits; 200 ml greek yoghurt

Cook 30 min 1 portion

These savoury treats mean business – our recipe for Pancakes with maize, rice and potato flour offer a gluten-free take on the perfect dessert or breakfast. Delicate in both taste and texture, gentle dustings of powdered sugar next to a serving of homemade passionfruit yoghurt make these delights must-haves.

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Ingredients

Pancakes

75 g corn flour
60 g rice flour
75 g potato starch
½ tsp coarse salt
350 ml milk
3 eggs
15 g butter

2 tbsp icing sugar

Passion fruit yoghurt

2 passion fruits
200 ml greek yoghurt

Preparation

Pancakes

In a bowl, combine the maize, rice and potato flour with the salt. Gradually beat in the milk, a little at a time until the mixture is smooth. Add the eggs and beat well. Melt a little butter in a hot frying pan, then ladle out 50ml of batter (18 cm in diameter). Cook each pancake over a medium heat for about 1 min. on each side, or until golden. Cook the rest of the pancakes, melting a little butter in the pan before each one. Give the batter a good whisking between each pancake, as the flour tends to sink to the bottom. Roll the pancakes up individually and sprinkle with icing sugar.

Passion fruit yoghurt

Cut the passion fruits in half and scoop out the pulp. Combine with the yogurt and serve with the pancakes.