Recipe validated with the SGFS Universal Mix
Gluten-free and lactose-free pancakes, thin and soft.
A simple recipe with only 3 ingredients to prepare 3 pancakes of 28 cm with the SGFS Universal Mix.
Preparation
The recipe step by step
- 1
Beat the egg in a salad bowl.
- 2
Add 100 ml of lactose-free milk and mix.
- 3
Gradually incorporate the 50 g of SGFS Mix whisk to avoid lumps.
- 4
Add the 75 ml remaining lactose-free milk, then whisk until you obtain a homogeneous paste.
- 5
Let the dough rest 20 minutes.
- 6
Stir again just before cooking.
- 7
If the dough has thickened too much after resting, gradually add 5 to 10 ml of lactose-free milk.
- 8
Cook in a very hot, very lightly greased pan.
- 9
Turn the pancake over when the edges come off easily and the surface is no longer liquid.
With these proportions, the recipe makes 3 pancakes approximately 28 cm in diameter.
Gluten-free and lactose-free pancake recipe
A gluten-free and lactose-free pancake batter with only 50 g of Mix SGFS.
This recipe uses SGFS Universal Mix as a dry base, with an egg and lactose-free milk. In our validated test, this choice gave the pancake better hold. Resting for 20 minutes, you can then cook thin pancakes in a hot pan.
5 ingredients, no corn, no legumes, no added additives and no added preservatives. See the Universal Mix page.
Frequently asked questions
Make gluten-free and lactose-free pancakes successfully.
How many pancakes do you get with the recipe?
The validated recipe allows you to prepare 3 pancakes approximately 28 cm in diameter.
How long should you let the dough rest?
Let the dough rest for 20 minutes, then mix it again just before baking.
What to do if the dough thickens after resting?
Gradually add 5 to 10 ml of lactose-free milk, then mix until you find a fluid paste.