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Gluten-free ricotta pancakes Vinberg Premium Verjus pure extra-sour

@histamine.balance
Print Recipe
Cook Time 45 minutes
Servings 12 Pancakes

Ingredients
  

  • 160 g light rice flour
  • 30 g Teff flour
  • 30 g Tapioca starch
  • 3/4 TS Baking powder
  • 1/2 TS Natron
  • 1/4 TS Xanthan
  • 1/8 TS Salt
  • 1/4 TS Bourbon vanilla
  • 250 g Milk
  • 100 g Ricotta
  • 1 egg
  • 50 g Vinberg Premium Verjus pure extra-sour
  • For the cream:
  • 150 g Blueberry, fresh or frozen
  • 150 g Ricotta
  • 3 TS Sugar
  • 2 TS Vinberg Premium Verjus pure extra-sour

Instructions
 

  • Mix the dry and wet ingredients separately, then stir together. Leave the dough to rest for 10 minutes.
    In the meantime, cook the blueberries over a low heat and leave to cool.
    Then puree to a cream with the ricotta, sugar and Verjus pur extra sour.
    Pour the pancake batter into a pan in batches and fry on both sides until golden brown. Spread with the ricotta and blueberry cream, alternatively serve with fresh fruit and maple syrup.