tag:blogger.com,1999:blog-264294700715447531.post3854606866500579525..comments2024-02-20T04:43:47.934-08:00Comments on Eco-novice: Gluten-free German Pancakes (just as good as the wheat version!)Betsy Escandonhttp://www.blogger.com/profile/13598482569526345086noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-264294700715447531.post-19255492595881936412016-10-24T06:28:20.321-07:002016-10-24T06:28:20.321-07:00Hi Betsy, loved these gluten-free pancakes, they r...Hi Betsy, loved these gluten-free pancakes, they really look delicious! I just bought <a href="http://www.bestpressurecookershq.com/" rel="nofollow">a new pressure cooker</a>, would you point me please to some recipes in your blog that I can cook with it? Thanks!Anonymoushttps://www.blogger.com/profile/02465345133081820691noreply@blogger.comtag:blogger.com,1999:blog-264294700715447531.post-86675947101420592482016-09-12T14:25:22.851-07:002016-09-12T14:25:22.851-07:00Hmmm, well mine are not as light as the wheat vers...Hmmm, well mine are not as light as the wheat version either, but since these are whole grain, I think that is partly to be expected. In terms of how far the sides rise, I find that has a lot to do with preheating the pan. I used to always leave my pan in the oven while butter melted and I whipped up batter, but after cracking my favorite ceramic pan (temperature shock, I realized), I have stopped preheating pan and mine come out more dense. If you have a pan that can handle having cold batter poured in when already hot, that might do the trick! We've been making this almost every school day since school started. Such a great way to fill up those tummies! Let me know if you manage to make yours lighter (beating/ whipping eggs as you suggest might help?). Thanks for the comment.Betsy Escandonhttps://www.blogger.com/profile/13598482569526345086noreply@blogger.comtag:blogger.com,1999:blog-264294700715447531.post-80592395773270874782016-09-12T10:49:51.806-07:002016-09-12T10:49:51.806-07:00I have been craving German pancakes which I loved ...I have been craving German pancakes which I loved and always ordered in the only restaurant in town that served it. Now that gluten is no longer my friend, I was so excited to see this recipe! I tried it this past weekend and doubled the recipe, but did not turn out as puffy, more dense. Taste was great, and the kids enjoyed it with lemon and powdered sugar, but where did I go wrong? More whipping? Less butter in the pan? I only had medium eggs on hand and all purpose gluten free flour if that made a difference. I plan for more trial and errors to get it right. Any advice would be greatly appreciated! GreenMamaBearhttps://www.blogger.com/profile/16128281161184630033noreply@blogger.comtag:blogger.com,1999:blog-264294700715447531.post-81331782670135311682016-02-10T05:01:47.992-08:002016-02-10T05:01:47.992-08:00Such a simple recipe! I'm trying hard to remov...Such a simple recipe! I'm trying hard to remove gluten from our diet at home. It's not going very well!! This looks like something my kids would love. I'll have to give it a try. Thanks!Lori Popkewitz Alperhttps://www.blogger.com/profile/04301404966359342747noreply@blogger.comtag:blogger.com,1999:blog-264294700715447531.post-70414981760989776052016-02-09T18:04:37.107-08:002016-02-09T18:04:37.107-08:00You could also try buckwheat too since sorghum and...You could also try buckwheat too since sorghum and buckwheat can be interchangeable in gluten free cooking. Also adding tapioca with sorghum makes the batter lighter. I personally like oats better too. (PS I grow all 3--but not tapioca.)Anna (Green Talk)https://www.blogger.com/profile/00101017789909940379noreply@blogger.com