Gluten-Free Cream Cheese Pancakes
By Joe
Source: Serious Eats — Elizabeth Barbone, Gluten-Free Cream Cheese Pancakes.
A gluten-free cream cheese pancakes recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. In a medium bowl beat together white rice flour cornstarch sweet rice now flour granulated sugar baking now powder salt and xathan now gum tip in eggs milk vegetable oil and vanilla extract beat until smooth lightly oil a flat griddle now pan heat griddle over medium high heat stream batter approximately 60 ml onto griddle now batter should sizzle when now it hits the pan now dot the surface of each pancake now with a few pieces of cheese now or small 1 2 teaspoon dots now of ricotta cook for approximately 3 minutes turn pancakes when bubbles appear all over now the surface of the pancake and begin now to pop the pancake should now begin to look almost dry turn and cook another 1 now 1 1 2 minutes.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
12.6 g per serving
25.2 % of the 50 g daily maximum · 50.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 521 kcal |
| Protein | 8.7 g |
| Carbohydrate | 68.3 g |
| of which sugars | 16.3 g |
| of which free sugars | 12.6 g |
| Fat | 23.4 g |
| of which saturates | 7.1 g |
| Fibre | 1.4 g |
| Salt | 2 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
