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Gluten-free Russian pancakes with rose petals and kefir
5 from 96 votes

Gluten-free Russian pancakes with rose petals and kefir

These Gluten-free Russian pancakes incorporate rose sugar and kefir to create a delicately flavored batter. The use of a homemade gluten-free flour blend and the addition of rose petals give a floral note and gentle sweetness. The batter combines egg, rose sugar, salt, kefir, gluten-free flours, and baking soda, stirred until smooth before frying in vegetable oil. The resulting pancakes are tender with subtle floral aroma, suitable for breakfast or dessert when served with additional kefir or rose petals.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 d
Total Time
1 hr
Servings: 6 people
Course: Breakfast, Brunch
Cuisine: Russian

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:
    Cup of Yum
  1. 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:
  1. 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.
  2. Whisking constantly, gradually add the room-temperature kefir to the egg mixture.
  3. Working gradually and whisking constantly, add gluten-free flour to liquid mixture, 2 TBs at a time. Whisk well to combine after each addition.
  4. 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.
  5. 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.
  6. Preheat a large pan or skillet to medium-high heat. Add 2 TBs of vegetable oil, and lower heat to medium.
  7. 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.
  8. Serve gluten-free Russian pancakes immediately with additional kefir and rose petals.