January 20, 2014
Gluten-free pancakes are totally possible with this recipe for Danish ebelskiver, a style of skillet-browned dough balls. They can be dressed up in your favorite jams or chocolate, or dressed down with a little powdered sugar and maple syrup.
Submitted to Foodista by The Dusty Baker
1 3/4 cups gluten-free flour
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons granulated sugar
3 large eggs, separated
1 3/4 cups unsweetened almond milk
1 tablespoon soy sour cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
4 tablespoons melter butter or cooking spray
Sift flour, xanthan gum, baking soda, baking powder, salt and sugar in a large bowl.
Lightly whisk the milk and soy sour cream until smooth (this somewhat replicates buttermilk).
Add cinnamon and vanilla. Lightly whisk the egg yolks and then whisk into milk mixture.
Combine wet with dry.
Beat egg whites into stiff peaks and then fold into batter.
Melt butter and wipe with a pastry brush into Ebelskiver pan, then set over medium/high heat. If using cooking spray, spray liberally.
Bring to a medium/high heat and fill 3/4 way with batter, making sure to note where you’ve started and ended to make turning easier.
Using a miniature frosting spatula, tongs, a 2-pronged fork or miniature spatula, flip Ebelskivers when they are just starting to pull away from the pan and browning on the bottom.