Gluten-Free Turkish Brunch Delight: Aromatic Baklava Pancakes with Feta Quark Cheese & Mixed Berries

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 ½ cups gluten
• free all
• purpose flour
• 2 large eggs
• 1 cup milk (dairy
• free option: almond milk)
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp salt
• 3 tbsp unsalted butter, melted
• 8 oz feta quark cheese
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• ¼ cup chopped walnuts (optional)
• 1 tbsp honey

Instructions

1. In a large bowl, whisk together gluten free flour, eggs, milk, sugar, vanilla extract, cinnamon, and salt. Stir in melted butter until well combined. Heat a non stick frying pan over medium heat. Pour ¼ cup of the pancake batter into the pan, spreading it evenly. Cook for 2 3 minutes on each side or until golden brown. Repeat with remaining batter. In another bowl, spread a thin layer of feta quark cheese onto half of the cooked pancakes. Top each cheese covered pancake with a mix of fresh mixed berries and a sprinkle of chopped walnuts (optional). Place the remaining pancakes on top to create a sandwich, gently pressing down to help them adhere together.

Chef’s Insight

To achieve the perfect fluffy pancakes, ensure your frying pan is well-heated before pouring in the batter. Allow the pancakes to cook until bubbles form on the surface and the edges start to look firm.

Notes

Make sure to use gluten-free all-purpose flour for a truly gluten-free dish. - Feel free to experiment with different types of berries or nuts for added variety.