Gluten-Free Mixed Berry Thin Pancakes
These Gluten-Free Mixed Berry Thin Pancakes are delightful! Almost like crepes, these pancakes are folded with mascarpone cheese in between the layers.
- 1 cup gluten-free all-purpose flour
- 3 large eggs
- 1 cup milk
- 3 tablespoons melted butter
- 1 teaspoon canola oil, for greasing
- 4 tablespoons mascarpone cheese
- 4 ounces blueberries
- 5 ounces raspberries
- 2 tablespoons dark chocolate, roughly chopped
- ½ tablespoon powdered/icing sugar
Heat a griddle or large skillet over medium-low heat.
Beat eggs into the milk, then stir in the melted butter.
Sift the flour into a large bowl, gently stir wet ingredients into the flour, and mix until well combined.
Grease the griddle/skillet lightly with canola oil just before pouring in the batter. Ladle a small amount of batter onto griddle/skillet to create a thin layer. Flip the pancake after 2-3 minutes. Cook until second side is lightly browned. Transfer to a large plate and repeat with the remaining batter.
Divide between four serving plates. Brush the pancakes with the mascarpone cheese and fold into four pieces or any other way you like. Add berries and sprinkle with a bit of chocolate and powdered/icing sugar. Serve warm.
If you want to make these ahead, you can let the pancakes cool completely and then layer them between parchment paper, wrap in plastic cling wrap, and freeze for up to 1 month. Let thaw, then reheat on a skillet.
You can replace the mascarpone cheese with ricotta or cottage cheese, or even with jam if you want more sweetness.
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