The original dairy version

Gluten-free Sunday morning pancakes

Lindsay Lewchuk Announcements, Recipes 1 Comment

The original gluten-free goodness known as Sunday morning pancakes. Prior to going dairy-free, my mom was gluten-free. I developed this recipe for us all to enjoy. Since I’ll be posting the updated dairy-free version shortly, I thought for those of you who partake, like me, in delectable dairy goodness, you’d like the original version as well! The original dairy version

Ingredients: organic makes it best
Wet
3/4 c. homestyle creamery buttermilk
1 T. grapeseed oil + extra for pan
1 T. honey
1 egg
Dry
1/2 c. tapioca flour
1/4 c. finely ground cornmeal
1 tsp. baking powder
1/8 tsp. salt

Helpful hints:
1. Homestyle creamery buttermilk is important! The buttermilk you make from scratch with lemon juice or vinegar isn’t thick enough and the pancakes don’t turn out. Look for the thickest buttermilk you can find – the stuff that’s almost as thick as yogurt. However, substituting yogurt is also not recommended. It just doesn’t turn out.
2. Measure out the oil before the honey and the dregs of oil left over will make honey will slip right out!
3. Each pancake is cooked individually. The swirling technique is important for even cooking. These don’t turn out well on a large pan or griddle.
4. Make the Sweet Cream first. Then get the berry topping going before beginning the pancakes so they are ready at the same time.

Directions:
1. In a 2 cup measuring cup whisk wet ingredients. Mix together dry ingredients in a bowl. Whisk wet ingredients into dry ingredients.
2. Heat a small pan. Add a little grapeseed oil.
3. When pan is hot, drop batter (1/4 c. filled 3/4rd of the way full) into the skillet and swirl around the pan to get a thin even layer.
4. Cook until lightly golden brown (1-3 minutes per side). Pancake is ready to flip when it lifts easily from pan. (If it sticks, either you didn’t use enough oil to coat or it isn’t ready to flip yet!)
Place on warmed plate or in warming drawer while cooking the rest.
Repeat step 2-4 until all batter is cooked.
Yields 8-9 pancakes.
5. Top with topping (directions below).

Topping
Berries
1 bag frozen organic berries of choice
1 tsp. tapioca flour
1 T. lemon juice
maple syrup (honey or sugar) to taste

Directions:
1. Bring berries to a boil in a small saucepan.
2. Reduce heat to low. Mix lemon juice and tapioca flour together. Stir into berries. Add sweetener.
Berries will thicken as they cool.

Sweet Cream
4 T. organic icing sugar
2 T. organic lemon juice
zest of 1 organic lemon
1- 8oz tub mascarpone cheese

Directions:
1. Stir the icing sugar into the lemon juice until sugar is dissolved.
2. Stir in the mascarpone cheese and lemon zest.
3. Refrigerate until use.
To make the sweet cream sauce spread a little further, add a few Tablespoons of heavy cream. It will make it thinner, but does not affect the flavor.

Assembly:
Place cooked pancake on plate. Fill with berry sauce. Roll pancake up. Top with Sweet Cream.
Topping - I love toppings

Enjoy!
Copyright 2016 by Lindsay Lewchuk. All rights reserved.

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