Gluten-free marlenko pancakes
If you love marlenka, but it seems to you that its preparation is difficult, try the no less delicious gluten-free marlenka pancakes.
Ingredients
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- 2 eggs
- 250 g cake mix Liana
- 50 g ground walnuts
- 3 tbsp oil
- 2 tablespoons of honey
- 1 tbsp sugar
- 1 PL Liana dark cocoa
- 400 ml sparkling mineral water
- 350 ml of milk
- pinch of salt
- grated rind from one lemon
Filling
- 180 g of condensed unsweetened milk
- 30 g Pudding Vanilla Liana
- 100 ml of milk
- 3 tablespoons of honey
- 120 g of butter
- 150 g vegetable whipped cream
Next we need
- oil for greasing the pan
- Liana dark cocoa for sprinkling
- Mix all the ingredients for the dough into a smooth mixture. Let it stand for about 10 minutes. Bake the pancakes in a hot, greased pan.
- Heat the condensed milk over steam, add the pudding powder mixed with the milk and mix until a thick cream is formed. Allow to cool while stirring occasionally.
- Beat softened butter together with honey into the cooled cream. Finally, stir in the whipped cream. Coat the pancakes with cream, roll them up and leave them in the refrigerator for at least half an hour.
- Sprinkle with cocoa before serving.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 2 eggs
- 250 g cake mix Liana
- 50 g ground walnuts
- 3 tbsp oil
- 2 tablespoons of honey
- 1 tbsp sugar
- 1 PL Liana dark cocoa
- 400 ml sparkling mineral water
- 350 ml of milk
- pinch of salt
- grated rind from one lemon
Filling
- 180 g of condensed unsweetened milk
- 30 g Pudding Vanilla Liana
- 100 ml of milk
- 3 tablespoons of honey
- 120 g of butter
- 150 g vegetable whipped cream
Next we need
- oil for greasing the pan
- Liana dark cocoa for sprinkling
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