Pancakes “not like everyone else’s”: 5 recipes with 5 types of flour

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Pancake recipes from five different types of flour for those who approach the cooking process creatively and with taste (in all senses of the word).

Residents of different countries and continents bake pancakes from the flour that is typical for their region – for example, in China you won't surprise anyone with rice pancakes, while corn pancakes are typical for Latin America. In our region, wheat pancakes are mostly baked, but those who like culinary experiments can take a look at recipes made with five different types of flour, including a signature dessert from the famous Italian confectioner Buddy Valastro.

Lemon pancakes with ricotta from Buddy Valastro

Ingredients:

• 200 g wheat flour;
• 100 g sugar;
• 1 tsp baking powder or 1 tsp baking soda;
• 0.5 tsp salt;
• 250 g ricotta;
• 6 eggs;
• 4 tsp lemon juice;
• 1 tsp grated lemon zest;
• 100 ml milk;
• butter for frying

How to cook:

1. Mix baking powder, flour, salt and sugar in a large bowl.
2. Separate the egg yolks from the whites. Mix the yolks with the ricotta in a separate bowl, add the lemon juice, lemon zest and milk.
3. Pour the resulting mixture into a bowl with flour, mix. Beat with a mixer or whisk until there are no lumps.
4. In a separate bowl, beat the whites into stiff peaks. Carefully add to the other ingredients and mix lightly with a rubber spatula in two or three gentle movements.
5. Before baking each pancake, put a small piece of butter in the pan. Fry on both sides.

Buckwheat flour pancakes

Ingredients:

• 1 cup buckwheat flour;
• 1 cup wheat flour;
• 3 eggs;
• 4 cups milk;
• 4 tbsp. l. butter;
• 1 tbsp. l. sugar;
• 0.5 tsp. soda;
• citric acid – on the tip;
• salt – a teaspoon without a top

How to cook:

1. Sift the flour into a saucepan or a tall bowl.
2. Separate the egg yolks from the whites.
3. Pour the warm milk into a saucepan with the flour, add the egg yolks, sugar, salt and melted butter.
4. Pour the baking soda and citric acid separately with a teaspoon of water, mix and immediately, while the reaction is taking place, quickly add to the saucepan.
5. Beat the whites with a mixer, carefully pour into the dough and mix carefully.
6. Bake pancakes.

Rice flour pancakes

Ingredients:

• 400 g rice flour;
• 1 l. milk;
• 2 tbsp. potato starch;
• 100 g sugar;
• 50 g butter|oil|;
• 0.5 tsp. salt;
• vegetable oil (for frying)

How to cook:

1. In a saucepan or tall bowl, mix flour, sugar, starch and salt.
2. Pour in room temperature milk, mix, add eggs and butter.
3. Beat the resulting dough with a mixer until there are no lumps.
4. Heat a small amount of oil in a frying pan and bake pancakes.

Lactose-free cornstarch pancakes

Ingredients (for 2 pancakes):

• 150 ml of water
• 3 teaspoons of cornstarch
• 3 teaspoons of ground walnuts

How to cook:

1. Stir the cornstarch in the water.
2. Add the ground walnuts.
3. Take a frying pan with a diameter of 14-16 cm, heat it up, adding a little vegetable oil.
4. Pour half of the dough into the pan, fry on both sides (about a minute on each side). If the pan is large in diameter, bake 1 pancake from the entire dough.
5. Serve with syrup or jam.

Dietary oatmeal pancakes

Ingredients:

• 150 g oatmeal;
• 200 ml milk;
• 2 eggs;
• A pinch of salt.

How prepare:

1. Grind the oatmeal with a mixer. Pour in the milk and leave for 10 minutes.
2. Add the eggs and salt. Beat the mixture with a mixer.
3. Heat the pan with a small amount of oil. Bake.
4. Serve with mashed banana, sprinkled with cinnamon or low-fat cheese.