Gluten-Free Cream Cheese Pancakes
Inspired by techniques from Serious Eats.
A tender, gluten-free pancake studded with warm pockets of cream cheese that melt into sweet richness.
Always check the labels of the products you use.
Method
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Equipment
- medium bowl
- whisk
- flat griddle or large frying pan
- 60 ml ladle
- spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 515 kcal |
| Protein | 8.5 g |
| Carbohydrate | 64.7 g |
| of which sugars | 16.4 g |
| of which free sugars | 12.6 g |
| Fat | 24.4 g |
| of which saturates | 6 g |
| Fibre | 1.3 g |
| Salt | 1.93 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 115 g white rice flour
- 57 g cornflour
- 57 g glutinous (sweet) rice flour
- 50 g caster sugar
- 1 tbsp baking powder check the label is gluten-free
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp xanthan gum
- 2 large eggs
- 240 ml milk
- 60 ml neutral oil, plus a little for the griddle
- 1 tsp vanilla
Filling
- 57 g cream cheese, cut into small pieces (or 120 g ricotta)
- 1
Mix dry. Whisk 115 g white rice flour, 57 g cornflour, 57 g glutinous (sweet) rice flour, 50 g caster sugar, 1 tbsp baking powder, ½ tsp fine salt and ¼ tsp xanthan gum.
- 2
Add wet. Add 2 large eggs, 240 ml milk, 60 ml vegetable oil and 1 tsp vanilla and whisk smooth.
- 3
Oil griddle. Lightly oil a flat griddle and heat over medium-high heat.
- 4
Pour and dot. Pour about 60 ml batter per pancake (it should sizzle) and dot each with a few small pieces of 57 g cream cheese (or ½ tsp dots of 120 g ricotta).
- 5
Cook. Cook about 3 min, until bubbles cover the surface and pop and it looks almost dry; flip and cook 1-1½ min more.
Storage
Best served fresh and warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
