Recipe for gluten-free pancakes

In a large mixing bowl, combine the gluten-free flour blend with the sugars and a pinch of salt. Create a well in the center, add the eggs, and then mix.

Warm the milk in the microwave. Put the yeast in a small container, add a tablespoon of warm milk, mix, and set aside.

Add the remaining milk to the batter and mix until the batter is well combined. Incorporate the diluted yeast and mix again. Cover the mixing bowl.

Let the dough rest for 1.5 to 2 hours at room temperature, and if possible, near a heat source. The dough will rise.

When your batter is ready, cook the pastries in a well-oiled pan (using butter, as the pastries tend to stick and burn): pour a ladle of the mixture, flip when bubbles form on the surface. Let cook for a few seconds on the second side.

Renew with the rest of the dough and enjoy warm.

To finish Tips: - Melt a piece of salted butter on each pastry before serving. - You can also serve them with a strawberry coulis, salted caramel, melted chocolate, jam… according to your preferences.