Thick american pancakes
I have made SO incredibly many attempts of pancakes I’ve probably been through (almost) all recipes on gluten free pancakes. They where just never as pancakes should be. They shall not taste of gluten-free flour, it is probably the most important point. ?
I tried a lot of different types of flour in the dough, it tasted either boring or then they just completely all apart. Then I went back to basics, to the simple, and then they were good! It was 1 part. flour, 1 part. water, and 1 egg. Sometimes less is more.
My crepe pan is from “The Buyer” in the series called “carbone plus”.
A good, quality crepe pan, which is NOT covered with non stick. It’s not something healthy there is released from the coating, straight into our food, every time you use a coated pan. And actually the crepe pans from De Buyer is not expensive at all.
Beat all the ingredients together to make a dough. Heat a pan to low-medium heat and put on a piece of butter or plant butter. When it has melted pour a little dough on the pan, which can easily have 2-3 pancakes at a time.
Warm them for about 3 minutes on each side.
Eat with maple syrup, cane sugar or jam.