Gluten-Free Mini Pancakes

These gluten-free mini pancakes made with buckwheat and sorghum flour are made for a luxurious brunch – moist, fluffy and with the same thick texture as American pancakes. The secret is bicarbonate of soda and filmjölk (Swedish soured milk), which together give that classic airy lift you know from American pancakes, but with a nutty depth of flavour that ordinary wheat flour can never offer.

Buckwheat is naturally gluten-free and rich in protein, fibre and magnesium, and contains rutin, an antioxidant rarely found in grains. Sorghum is one of the world's oldest cereal grains, high in protein and with a lower glycemic index than many other flours, which helps you stay satisfied for longer. Together they form a flour base that does not just work – it actually adds something extra.

Perfect for anyone who wants a nutritious gluten-free breakfast without compromising on fluffiness. Serve with a dollop of da Carla nougat cream for a truly luxurious touch.

ingredients

• 100g da Carla buckwheat flour
• 100g da Carla sorghum flour
• 3 tbsp coconut sugar / sugar substitute
• 1 tsp psyllium husk/ground psyllium seed husks
• 1/2 tsp salt
• 1 tsp bicarbonate of soda
• 1 egg
• approx. 4.5 dl filmjölk (soured milk)
• 40 grams butter, melted and cooled
• Butter or neutral oil for frying

Here's how

• Heat a cast-iron or non-stick frying pan over medium heat.
• In a large bowl, whisk together the buckwheat flour, sorghum flour, sugar, psyllium husk, salt and bicarbonate of soda.
• In a separate bowl, beat the egg with a fork, then stir it into half of the filmjölk. Add the melted butter and stir.
• Combine the egg mixture with the dry ingredients. Gradually add more filmjölk as needed to get a thick but pourable batter. Do not overwork the batter; a few lumps are fine.
• Melt a little butter in the frying pan, or add neutral oil and spread it evenly. Pour the batter into the pan and shape into small pancakes. Lower the heat to medium-low and fry for 3-4 minutes on the first side. Watch 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 tea towel while you fry the rest. Add more oil to the pan between batches if needed.
• Serve the pancakes with your favourite toppings. Try them with da Carla Nougat Cream