Gluten-Free Small Pancakes

These gluten-free small pancakes made with buckwheat and durramjöl are just made for a luxurious brunch, moist, fluffy and with the same thick texture as American pancakes. The secret is bicarbonate of soda and soured milk, which together give the classic airy lift you recognise from American pancakes, but with a nutty flavour dimension that ordinary wheat flour can never give.

Buckwheat is naturally gluten-free and rich in protein, fibre and magnesium, and contains rutin, an antioxidant that's unusual in grains. Durramjöl is one of the world's oldest grains, high in protein and with a lower glycaemic index than many other flours, which means you stay fuller for longer. Together they form a flour base that doesn't just work, but actually adds something extra.

Perfect for anyone who wants a nutrient-rich gluten-free breakfast without compromising on fluffiness. Serve with a dollop of da Carla Nougatkräm for a really luxurious touch.

ingredients

• 100g da Carla bovetemjöl
• 100g da Carla durramjöl
• 3 msk coconut sugar / sugar substitute
• 1 tsk fibre husk/ground psyllium seed husk
• 1/2 tsk salt
• 1 tsk bicarbonate of soda
• 1 egg
• approx. 4.5 dl soured milk
• 40 grams butter, melted and cooled
• Butter or neutral oil for frying

Method

• Heat a cast-iron frying pan or a non-stick pan over medium heat.
• In a large bowl, whisk together the buckwheat flour, durramjöl, sugar, fibre husk, salt and bicarbonate of soda.
• In a separate bowl, whisk the egg with a fork and then stir it into half the soured milk. Add the melted butter and stir.
• Mix the egg mixture with the dry ingredients. Gradually add more soured milk as needed to get a thick but pourable batter consistency. Don't overwork the batter; a few lumps are fine.
• Melt a little butter in the frying pan or pour in neutral oil and spread it evenly. Pour the batter into the pan and shape into small pancakes. Lower the heat to medium-low and let them fry for 3-4 minutes on the first side. Check for bubbles on the surface of the pancakes. When air bubbles start rising to the surface in the middle of the pancakes, flip them. Fry for another 3-4 minutes, or until nicely browned.
• Stack the finished pancakes on a plate and cover with a towel while you fry more. Add more oil to the pan as needed between batches.
• Serve the pancakes with your favourite accompaniments. Try the pancakes with da Carla Nougatkräm