Enchanting Berliner Pfannkuchen
Find the perfect gluten-free brunch recipe with this Enchanting Berliner Pfannkuchen, combining the flavors of lemon and blueberries in a German pancake masterpiece.
Allergens
Dairy, Eggs
Ingredients
- 2 Large Eggs
- 1/4 Cup Milk (or Gluten
- Free Milk Alternative)
- 3 Tbsp Melted Butter (divided)
- 1/4 Cup Gluten
- Free Flour Blend
- 1 Tsp Vanilla Extract
- 2 Tbsp Granulated Sugar
- Zest of 1 Lemon
- 1/2 Cup Fresh Blueberries
- Powdered Sugar (for dusting)
Instructions
- In a medium bowl, whisk together eggs, milk, and vanilla extract until well combined.
- Slowly sift in gluten free flour blend while continuously stirring to avoid lumps. Mix until smooth.
- Add lemon zest and gently fold in blueberries, reserving a few for garnish.
- In a non stick skillet, melt 1 tablespoon of butter over medium heat. Swirl to coat the entire surface.
- Pour half of the batter into the skillet and cook for 3 minutes or until edges are set.
- Flip the pancake using a spatula and cook for another 2 minutes. Remove from pan and keep warm. Repeat with remaining batter, adding an additional tablespoon of butter to the pan before cooking the second pancake.
- Dust cooked pancakes with powdered sugar and serve side by side, with reserved blueberries as garnish.
- Enjoy the symphony of flavors in each tender bite.
Chef’s Insight
The perfect blend of flavors and textures make this dish an indulgent delight.
Notes
For a more vibrant presentation, use fresh blueberries during peak season when they are at their best.