Recipe for Sourdough Honey Pancakes
What do you do when you’re a food journalist with gluten sensitivity? You experiment like crazy and compile your best recipes. At least, that’s what Janneke Vreugdenhil did. In Glutenvrije bijbel, she shares more than 230 delicious, easy-to-make recipes that turn eating into a celebration again: from bagels to buckwheat rolls, from oat tortillas to honey pancakes. We’re sharing the recipe with you; even if you can eat gluten, this is incredibly delicious.
For a luxurious breakfast, serve these pancakes with an extra knob of butter or a spoonful of sour cream and fresh fruit. You can also turn them into blueberry pancakes. To do so, stir 125 grams of blueberries into the batter after it has risen. The berries become slightly jammy during baking, which is absolutely delicious.
How to make sourdough honey pancakes
- Heat the oven for 3–5 minutes on the lowest setting, then turn it off again. (This creates a warm nest for the batter to rise in.)
- Melt 30 grams of butter in a frying pan.
- Put the sourdough starter, gluten-free flour mix, baking powder, salt, eggs, honey and melted butter into a mixing bowl and add 170 millilitres of milk. Mix (or whisk) until you have a thick batter. Add a little extra milk if necessary—the batter should remain genuinely thick, but of course it shouldn’t become dough.
- Cover the bowl with a warm, damp tea towel and let the batter rise in the lukewarm oven for at least 1 hour (though 3 hours will make them even fluffier).
- Heat a knob of butter in the frying pan and spoon 3 portions of batter into it, leaving some space between them. Because the batter is so thick, you may need to help it spread by using the spoon or spatula. Cook the pancakes for 3–4 minutes until beautifully golden brown. Flip them halfway through.
- Keep the pancakes warm under a lid or in a lukewarm oven while you cook 9 more. Delicious with honey or maple syrup.
