"Thin Pancakes" mixture for cooking

"Thin Pancakes" mixture for cooking

Gluten-free baked goods can be delicious! Cook thin pancakes from the POLEZZNO mixture and see for yourself. Thin, crispy on the edges and tender on the inside. The recipe for POLEZZNO thin pancakes is based on green buckwheat flour - dietary and low-calorie. Serve pancakes with natural syrups or sugar-free jam. As a filling, you can use caviar, salted fish, cottage cheese, cheese or fried mushrooms with onions.

May contain traces of gluten. Not recommended for celiac patients. It is recommended for use in a low-gluten diet.

How to cook:

1. Use a blender to mix POLEZZNO pancake mix, 1 chicken egg, 1.5-2 cups of milk and a teaspoon of sugar. The dough should be thin enough. The thinner the dough, the thinner the pancake.
2. Using a pastry brush, grease the pan with vegetable oil.
3. Cook the pancakes on both sides on medium heat until they are fried.
Serve pancakes with syrups, chocolate or walnuts, jam or sour cream.

Pancake filling recipes:

Cut 300 g lightly salted salmon into slices. Grease each pancake with mascarpone cheese (you need 300 g of cheese), then with Dijon mustard. Put a slice of fish, sprinkle with lemon juice and wrap.
Melt 100 g of dark chocolate or POLEZZNO grated cocoa in a water bath. In a separate bowl, melt 50 g of cocoa butter or oil. Stir the melted butter into the chocolate. Add powdered sugar or date syrup to taste. Spread the chocolate spread over the dish and add slices of fruit or berries.

Our baking recommendations:

It is better to prefer a medium-sized frying pan.
You can add vegetable oil to the dough and cook pancakes in a dry pan.
Cow's milk can be replaced with plant or nut milk or water. It is not recommended to remove chicken eggs from the recipe.
Instead of sugar, you can use natural sweetener erythritol POLEZZNO.
In addition (for each service) * you need:
1 chicken egg, 1.5-2 cups of milk and 1 teaspoon of sugar.
* Package content is for 2 servings.

Cooking time: 30 minutes.

Ingredients : Green buckwheat flour, rice flour, tapioca starch, baking powder (soda, citric acid), sea salt.

BJU: proteins 9.1 g, fats 0.8 g, carbohydrates 77.4 g; energy value - 1 508 kJ / 360.4 kcal