Pancake Light
Description
Light Pancakes are soft, small, and round fritters that come from the United States. Perfect to enjoy for breakfast or as a snack, they are delicious when served with maple syrup — their most classic topping — but also with tasty pieces of fruit.
In addition to being practically irresistible, pancakes are also light, very easy to prepare, and suitable even for people with celiac disease. Discover how to make them.
Ingredients
to recalculate the ingredient amounts
- Rice flour 150 g
- Arborea High Quality Fresh Milk 200 ml
- Sugar 15 g
- Eggs 2
- Butter 35 g
- Gluten-free baking powder 10 g
- Salt 1 g
Instructions
Tips
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1
To prepare gluten-free pancakes, first melt the butter and let it cool. Slightly warm the milk as well.
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2
Break the eggs into a bowl, separating the yolks from the whites, and start whisking the yolks with a whisk, adding the sugar and a pinch of salt. Gradually add the melted butter and then the milk, pouring both in a thin stream.
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3
Sift the rice flour and the baking powder, then add them to the mixture, stirring with a whisk to combine the ingredients.
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4
Beat the egg whites until stiff and gently fold them into the mixture, stirring from the bottom up to keep them fluffy.
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5
Heat a non-stick pan on the stove, melt a small piece of butter, and pour in a ladle of batter. When bubbles begin to form on the surface, flip the pancake to cook the other side. Once it’s nicely golden, remove the pancake from the pan and repeat the process to make the next one.
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6
As they’re ready, stack the gluten-free pancakes on a plate and keep them warm in the oven. Once all are done, serve two or three per person, generously drizzled with maple syrup.
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Variations
There are many variations of the pancake recipe — not only in the ingredients, but also in the preparation, cooking method, and types of toppings.
Did you know that pancakes can also be made in a savory version? Spinach pancakes, for example, are one of the many variations of traditional American pancakes, and their recipe is quick and easy. Using a blender, blend together the spinach, egg, a tablespoon of oil, and the milk until you get a smooth mixture. Then pour the mixture into a bowl and gradually add the sifted flour, the two teaspoons of instant yeast, and the salt, stirring each time until you obtain a smooth, even, and lump-free batter.
Heat a non-stick pan and brush it with a small knob of butter. Then pour in a small ladle of the spinach batter and let it cook. Flip the savory pancake with the help of a spatula and continue cooking on the other side. Cook all the batter you have and stack the pancakes one on top of the other so you can serve them hot. This alternative recipe will satisfy everyone’s taste buds!
Did You Know?
It’s interesting to know that pancakes are not such a recent recipe, but actually originate from Ancient Greece. Around 500 B.C., official references to the pancake recipe were made by the Greek playwrights Cratinus and Magnes. In their works, they called pancakes teganites, after the frying pan (teganon) in which they were cooked. The sweet dish was made only with water, olive oil, and flour, and was served for breakfast.
The Greek recipe was also adopted by the Romans, who called them Alita Dolcia and added one ingredient to the recipe: milk.
It was in the fifteenth century that pancakes began to spread to tables all across Europe.
But when did pancakes arrive in the United States and Canada? Probably during the centuries of European immigration to America. At that point, the recipes for Dutch pancakes, called pannekoek and poffertjes, and Scottish pancakes, known as scones, blended together, giving rise to American pancakes.
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