Pancakes or Poffertjes (tiny dutch pancakes), you can make both with this mix; the difference lies in the preparation. Delicious for everyone with a gluten-free diet or lifestyle. A lazy Sunday brunch, lunch, dinner, or just because you can! Also perfect to prepare with plant-based or lactose-free milk.
100% Gluten-free, 100% Organic, 100% Delicious
Contents: 450 gr
Cornstarch*, rice flour*, potato starch*, skimmed MILK powder*, thickening agent: guar gum*, EGG white powder*, buckwheat* 2%, salt, cornmeal*
* of organic origin
Pancakes: 225 grams of mix, 3 eggs, 500 ml (plant-based) milk. Place the mix in a bowl and while mixing, gradually add the milk, little by little. Then add the eggs one by one. Mix until a smooth batter forms. Heat some oil or butter in a pan and let it become hot. Pour some batter into the pan and flip it when the top is dry. Cook the pancake until lightly browned on both sides.
Poffertjes: 225 grams of mix, 3 eggs, 500 ml (plant-based) milk, 5 grams of dry yeast, a dash of sunflower oil. Put the mix and yeast in a bowl. While mixing, gradually add the milk, bit by bit. Then add the eggs and sunflower oil one by one. The batter should be slightly thick. Add some extra milk if the batter is too thick. Heat a (cast iron) poffertjes pan over medium-high heat and pour some batter into each dimple. Wait until the batter is almost cooked/dry and then flip them over. Let them become a little brown. Eat with powdered sugar and butter. For a savory variation, add some herbs to the batter.
MILK, EGG
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