Pancakes with maize, rice and potato flour

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.

Copy link

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.