gluten-free oven pancake

This gluten-free oven pancake is a simple base recipe that bakes straight in the oven and calls for just a few ingredients. With sorghum flour as the base, the pancake gets a mild wholegrain flavour, keeps you nicely satisfied and brings naturally rich nutrition — fibre, minerals such as iron and magnesium, and plant-based protein. The result is a sturdy, moist oven pancake that holds together without any fuss.

The recipe works as a reliable everyday staple. You can keep it traditional, for example with apples and pork in the batter, or use the same base to build on with vegetables and other flavours. A flexible recipe to come back to, whatever the season or occasion.

ingredients:

• 2.5 dl milk (3%) or plant-based drink (unsweetened)
• 2 eggs
• 1.5 dl sorghum flour
• ½–1 tsp psyllium husk (optional)
• ¼ tsp salt
• 2.5 dl vegetables, coarsely grated or finely chopped, e.g. carrot, leek and green peas
• 1 tbsp butter (for the dish) or plant-based margarine / oil

Here's how

• Preheat the oven to 225 °C. Butter an ovenproof dish (approx. 245 × 165 mm).
• Whisk together the milk, eggs, sorghum flour, psyllium (if using) and salt into a smooth batter. Let the batter rest for 10–15 minutes.
• Give the batter a good whisk again, then pour it into the dish. This distributes the heavier sorghum flour evenly and gives an oven pancake that sets just as beautifully across the whole dish.
• Scatter the vegetables evenly over the batter.
• Place the dish in the oven and bake for about 30 minutes, until the oven pancake is golden and set in the middle.
• Let it rest for a minute or two before serving.

Serving suggestions
Serve the oven pancake warm or lukewarm with sugar-stirred lingonberries. Traditionally it is served with fried pork belly/ bacon, or in a more modern way with salad, crème fraîche, mushrooms or tofu.

The recipe serves 2–3. A double batch in a full-size deep baking tray serves about 4-6. In that case, bake at 225 °C for 35–40 minutes.