Gluten-free Russian pancakes with rose petals and kefir
User Reviews
5
Gluten-free Russian pancakes with rose petals and kefir
Description
This recipe for Gluten-free Russian pancakes combines a unique rose sugar blend with kefir and a custom gluten-free flour mixture including brown rice, sorghum, sweet rice flour, and a starch such as arrowroot or potato. The rose sugar is prepared by steeping edible rose petals in sugar for at least 24 hours, infusing the sweetener with floral fragrance. The batter starts with whisking egg, rose sugar, and salt, then slowly adding room-temperature kefir and gluten-free flour, finishing with baking soda to create lightness.
The pancakes fry in vegetable oil, producing tender layers with a mild floral aroma and balanced texture. The batter's smoothness and sodic lift contribute to a light bite, while the rose sugar adds an aromatic sweetness distinctive to this dish. These pancakes serve well with additional kefir and garnished with rose petals, highlighting the floral elements.
They offer a gluten-free alternative to traditional Russian blini, integrating floral infusion and kefir tang without gluten's typical texture. The rose sugar can be made ahead and stored in a sealed jar for months. The batter may include additions like berries or raisins before frying, enriching flavor and appearance. This recipe suits those looking for a floral, gluten-free pancake with tender texture and unique taste.
Ingredients
Rose sugar:
- ¼ cup rose petals edible
- 1 kg sugar
Gluten-free Russian pancakes with rose petals and kefir:
- 1 egg room temperature, large
- 2 TBs rose sugar
- ½ teaspoon salt
- 2 cups Kefir room temperature, ½ litre
- 2.5 cups gluten-free flour mix I make my own in the following ratio: 20% brown rice flour, 20% sorghum flour, 30% sweet rice flour, 30% arrowroot or potato or corn starch, 250 g
- ½ teaspoon baking soda
- vegetable oil for frying
- Kefir for serving, additional
- rose petals for serving, edible, additional
Instructions
To prepare rose sugar:
- Combine rose petals and sugar in a large jar. Stir well to combine. Let sit in a dark place for at least 24 hours and preferably a week, allowing the flavours to combine. The sugar will keep for months in a tightly sealed jar in a dark, cool place.
To prepare the gluten-free Russian pancakes:
- In a large bowl, whisk the egg with the sugar and salt. It is not necessary to whip vigorously, just stir so that the sugar and salt dissolve in the egg.
- Whisking constantly, gradually add the room-temperature kefir to the egg mixture.
- Working gradually and whisking constantly, add gluten-free flour to liquid mixture, 2 TBs at a time. Whisk well to combine after each addition.
- Once all the flour has been fully incorporated into the batter and there are no lumps, add the soda. If you are adding any additions - berries, raisins or additional rose petals - do so now, as you will not be able to mix the batter later.
- Stir batter once to incorporate the soda and let gluten-free Russian pancake batter rest for 15 minutes - this will give the kefir and soda time to activate. When the batter is ready to continue, you will see little bubbles appear on the surface.
- Preheat a large pan or skillet to medium-high heat. Add 2 TBs of vegetable oil, and lower heat to medium.
- Dip a tablespoon into vegetable oil. Working from the sides of the bowl rather than from the center, remove 1 heaping tablespoon of batter, trying not to disturb the rest of the dough. Transfer it neatly to the pan and fry over medium heat until bubbles appear (about 2 minutes). Repeat until pan is full. With a spatula, flip pancakes and fry on the other side for about a minute. Continue frying until batter runs out, adding 1 TB of oil to the pan on every second batch.
- Serve gluten-free Russian pancakes immediately with additional kefir and rose petals.
User Reviews
Overall Rating
5
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