Gluten-free baked pancakes
Do you like pancakes? And have you ever tried filling them with cottage cheese and baking them in the oven with vanilla sauce? A simple recipe for a fairly filling lunch or afternoon dessert, because they also taste fantastic chilled.
Ingredients
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Pancakes:
- 200 g Liana Cake mix
- 2 eggs
- 600ml milk
- 4PL oil
- 40 g caster sugar
- a pinch of salt
Filling:
- 250 g full-fat cottage cheese
- 250 g soft, lumpy cottage cheese
- 2x Liana vanilla sugar (1 package contains 10g)
- 50 g powdered sugar
- 2 egg yolks
Topping:
- 200 ml cream
- 2 eggs
- 2x Liana vanilla sugar
- 1 tbsp powdered sugar
+ we still need:
- oil for greasing the pan
- butter for greasing the mold
- Mix all the ingredients for the pancakes well in a bowl and let the dough rest for 10 minutes. Fry the pancakes in a heated frying pan greased with oil on both sides until golden brown.
- In another bowl, mix all the ingredients for the filling. Fill the pancakes, roll them up, cut them in half and place them in a greased pan, next to each other and in another row, overlapping them and sticking out the ends. I managed to fit 10 pancakes in the pan.
- Mix all the ingredients for the topping and pour over the pancakes. Bake in a preheated oven at 190-200 degrees for about 30 minutes.
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Ingredients
Print recipe
Share on Facebook
Pancakes:
- 200 g Liana Cake mix
- 2 eggs
- 600ml milk
- 4PL oil
- 40 g caster sugar
- a pinch of salt
Filling:
- 250 g full-fat cottage cheese
- 250 g soft, lumpy cottage cheese
- 2x Liana vanilla sugar (1 package contains 10g)
- 50 g powdered sugar
- 2 egg yolks
Topping:
- 200 ml cream
- 2 eggs
- 2x Liana vanilla sugar
- 1 tbsp powdered sugar
+ we still need:
- oil for greasing the pan
- butter for greasing the mold
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