1–2 tsp
2–3 tbsp
1 tsp
little
little
- Mix all the ingredients in a bowl with a spoon/spatula and add as much water, as it forms a semi–liquid batter. Consistency should be like: easy to stir but not watery.
- Heat a coated pan over high/medium heat.
- When pan is hot, pour half or ⅓ of batter into it. Spread evenly to create a nice round shape.
- Wait until batter is firm and turn over with a thin spatula. Make shure the bottom face is touching the pan evenly. Maybe they form some bubbles.
- Set aside when brown enough. I do not keep them warm. If desired, you can put a lid on it, or place them in the preheated oven.
- Then repeat with the remaining batter. You should have 2–3 soft yellow pancakes with a diameter of about 20 cm.
How
to
to
The pancakes are eaten, by tearing away medium size pieces and picking up the side dishes, or soup, with the piece in hand (like a shovel). Or they can be filled. Or cut into stripes and used in a stir fry.
Combine with a soup or vegetables (to get a full meal).
* might cause some cross–reactions with pollen.
Also nice as a plain sugar free breakfast.