Stuffed Pancakes
Wonderful recipe, it can be made with WonderFlour™ to make it even better.
2 eggs
4 Teaspoons sugar
3 cups natural white flour or fresh ground Kamut flour
1/2 cup semolina flour
3/4 cup milk
1/2 teaspoon baking soda
2 cups water
Remove from oven and top with lemon syrup.
Filling
Chef Brad's apple, strawberry, lemon, or raspberry fillings work great.
Syrup
Using 1/2 cup of above fillings, add 1 cup sugar to 2 cups water and bring to boil.
Whisk gently and serve hot.
Prep Time: 10 minutes
Yield: 12
This recipe is Gluten Free
Wonder Flour can be used in this recipe
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Ingredients
3 Teaspoons instant yeast2 eggs
4 Teaspoons sugar
3 cups natural white flour or fresh ground Kamut flour
1/2 cup semolina flour
3/4 cup milk
1/2 teaspoon baking soda
2 cups water
Directions
Place all ingredients in mixer bowl and mix well for 3 minutes. Batter should be thinner than a regular pancake. If to thick add a little more milk. It may need more depending on the type of flour used. Cover and let stand at room temperature for 1 hour. To make, preheat griddle on high. Brush or spray with non-stick oil. Ladle enough batter onto griddle, about 1/3 cup, to create 5 to 6 inch pancake. Cook on one side only for about 2 minutes, or until top is almost dry. Remove from griddle and fill with filling. Fold over and gently crimp edges with fingers. Place on cookie sheet and continue to make until batter is finished. Brush with butter and bake for 5 minutes in a hot 350 degree oven.Remove from oven and top with lemon syrup.
Filling
Chef Brad's apple, strawberry, lemon, or raspberry fillings work great.
Syrup
Using 1/2 cup of above fillings, add 1 cup sugar to 2 cups water and bring to boil.
Whisk gently and serve hot.
Prep Time: 10 minutes
Yield: 12
This recipe is Gluten Free
Wonder Flour can be used in this recipe
Print This Recipe »
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