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Russian-style Pancakes (gluten-free) Recipe

Russian-style Pancakes (Gluten-Free) Recipe
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Serving : 3
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Prepare the ingredients before making Russian-style Pancakes (Gluten-Free) in your home. Then, follow these steps below to serve Russian-style Pancakes (Gluten-Free) for your family or friends.

Ingredients: Russian-style Pancakes (Gluten-Free)

  • For the pancakes:
  • 425 grams Riccota or strained cottage cheese
  • 2 Eggs
  • 1 tsp Lemon juice
  • 1 tsp Grated lemon peel
  • 2 tbsp Gluten-free flour or rice flour
  • 1 tbsp Beet sugar or other natural sweetener
  • 1/2 tsp Baking powder
  • 1/8 tsp Salt
  • 1 tsp Olive oil
  • For the sauce:
  • 200 ml Blueberries (fresh or frozen)
  • 1 tbsp Water (if using fresh blueberries)
  • 1 tbsp Lemon juice
  • 1 1/3 tbsp Beet sugar or your choice of natural sweetener
  • 1 tsp Corn starch
  • 1 tbsp Water
  • 1 dash Powdered sugar (for topping)

How to Make Russian-style Pancakes (Gluten-Free)

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Russian-style Pancakes (Gluten-Free) in your home by yourself.

    Step 1
  • Combine the cheese, eggs, lemon juice, and lemon peel in a bowl and mix.
  • Step 2
  • Mix in the flour, sugar, baking powder, and salt.
  • Step 3
  • Heat a non-stick frying pan or griddle over medium heat. Add oil, then spread it evenly with a paper towel.
  • Step 4
  • Spoon the batter onto the griddle a little at a time until it reaches a diameter of about 8-10 cm.
  • Step 5
  • When the top surface cooks, flip it over, and cook the other side. These should take longer to bake than regular pancakes.
  • Step 6
  • While baking the pancakes, combine the blueberries, water (if using fresh berries), lemon juice, and sugar in a small saucepan.
  • Step 7
  • Heat over medium, and simmer until the blueberries loose their shape.
  • Step 8
  • Dissolve the corn starch in water, then pour into the saucepan.
  • Step 9
  • Once it thickens, turn off the heat.
  • Step 10
  • Arrange the pancakes on individual serving plates, sift powdered sugar through a tea strainer, then top with the blueberry sauce.
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