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Pancakes with strawberries
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 173
  • Fat about 5g
  • Carbohydrates about 28g
  • Protein about 3g
This is needed
This is needed for 8 piece
Pancake batter
  • 150 g gluten-free flour, Schär
  • 2 tbsp coarse cane sugar
  • 0.5 tsp gluten-free baking powder (Dr. Oetker)
  • 0.5 tsp salt
  • 2 dl lactose-free milk
  • 20 g lactose-free butter, melted
  • 1 fresh egg
To cook the pancakes
  • oil for frying
  • 300 g strawberries, cut into sixths
  • 1 tbsp lemon juice
  • 1 tbsp icing sugar
  • 100 g lactose-free plain yoghurt
  • 2 tbsp liquid honey
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And that's how it's done
And that's how it's done
Pancake batter
In a bowl, mix the flour with all the other ingredients up to and including the salt. Combine the milk, butter and egg, pour into the flour mixture and stir until you have a smooth, stiff batter.
To cook the pancakes
Heat a little oil in a non-stick frying pan. Reduce the heat, pour as much batter into the pan as it takes to make pancakes of approx. 10 cm in diameter. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking and keep warm. Prepare the remaining pancakes straight away.
Combine the strawberries, lemon juice and icing sugar, spoon over the pancakes along with the yoghurt and honey.