Pancakes with fresh wild garlic (gluten-free)

Category: Dishes from cereals and flour products
Pancakes with fresh wild garlic (gluten-free)

Ingredients

Fresh wild garlic tops 100g
Corn flour 1 cup (250 ml.)
Quinoa groats ½ cup
Flaxseed bran 2/3 cup
The egg is fresh 1 PC.
Yogurt, curdled milk 1-1.5 cups
Salt taste
Baking powder 1 tsp
Vegetable oil for frying pancakes

Cooking method

  • Groats quinoa I missed it twice on the grinder, flattened it to the state of flour.
  • Pancakes with fresh wild garlic (gluten-free) Pancakes with fresh wild garlic (gluten-free)
  • Since corn flour and quinoa do not have gluten and do not bind well in the dough, for this purpose I added flaxseed bran, which binds the dough and liquid inside very well. I took the bran, they are light in color and practically will not change the color of the finished pancakes. Flaxseed flour can be used, but it is very dark in color. Or grind flax seeds yourself.
  • Pancakes with fresh wild garlic (gluten-free)
  • Rinse the wild garlic leaves quickly under water, dry them from excess water (I wash and dry the greens in the carousel). Cut the greens with a knife, into strips.
  • Pancakes with fresh wild garlic (gluten-free) Pancakes with fresh wild garlic (gluten-free)
  • Add all the ingredients (except the baking powder) to a bowl, mix until smooth. Continuously monitor the consistency of the pancake dough by adding liquid.
  • Pancakes with fresh wild garlic (gluten-free)
  • Leave the dough to swell, ripen while the pan is heating up. Average fire. Pour vegetable oil into the pan for 1 hour. l., warm up.
  • At the last moment, add a baking powder to the dough, mix until smooth.
  • Spread the dough into the frying pan with a tablespoon and bake on both sides until golden brown.
  • Pancakes with fresh wild garlic (gluten-free)
  • Put the finished pancakes on a dish.
  • Pancakes with fresh wild garlic (gluten-free)
  • Pancakes with fresh wild garlic (gluten-free)
  • Pancakes with fresh wild garlic (gluten-free)

Note

Easy to prepare, hearty pancakes with wild garlic.
Fresh wild garlic is enough to understand its taste and presence in the dough, and not to feel a strong garlic aftertaste. Although, the aftertaste of wild garlic is felt, and for a long time.
I like the composition of quinoa-cornmeal-flax bran. The consistency resembles bread dough, neutral in taste, porous. Products made from such dough are quite suitable for those who do not eat (for various reasons) wheat flour.

Bon appetit, everyone! Cook with love and care, good cuisine takes patience!

From this composition of flour, I have already prepared pancakes:

Corn fritters with quinoa (gluten free) (Admin)

Pancakes with fresh wild garlic (gluten-free)

And a salad with fresh wild garlic:

Fresh wild garlic salad with potatoes and radish (Admin)

Pancakes with fresh wild garlic (gluten-free)

lu_estrada
What is wild garlic and what is it eaten with? (a rhetorical question)
Now I know what they eat it with, but I don’t know what wild garlic is, which is a pity.
Pancakes from Admin-Tatiana are just lovely, I would like to try them!
Admin

Luda, THANK YOU!
The pancakes are delicious, but there is also a garlic aftertaste. Depends on the amount of wild garlic in the dough, my 100 grams is just in moderation, no longer needed

Luda, about wild garlic, I gave information in the subject Healthy food: from breakfast to dinner)), now I will give information about various useful products and ingredients, in one topic, so as not to lose the recipes

Cherry
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=449493.0
Elena_Kamch
Admin, Tanya, wonderful recipe! Thank you!
While the wild garlic is going, I will definitely try it! Only we have lost quinoa from sale ... there is no place at all ... Apparently, it has become expensive to purchase


Added Thursday, 19 May 2016 02:15

Py. Sy. Photos are more beautiful and mouth-watering!
Admin

Lena, Thank you!
The main thing is that there is wild garlic!
And quinoa can be replaced with another cereal, or ordinary wheat flour can be added to the dough.

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