A while ago a friend of mine sent me some recipes for gluten free pancakes she found in Elle Magazine. All salt pancakes that are a nice equivalnet for a simple sandwich, something different from a foccacia or brushetta.
Inspired by these recipes I have come up with the following creation. So easy and quick to make…
After a long day working at the FNG stocksale I was in the mood for some quality time with Mr Husband. I was supposed to get sushi’s but as usual I was working and…forgot. After a qujck check of my fridge there were two options: melon and parma (very nice but way too light after a day at a stocksale) or quinoa pancakes with asparagus and prosciutto di parma.
What do you need for the pancakes?
- 100 gr quinoa flour
- 100 gr rice flour
- 2 tsp (gf) baking powder
- 200 ml (almond or rice) milk
- 2 eggs
- 1 tbsp isio 4 oil
What do you need for your topping:
- 1 bunch green asparagus cut into small pieces, keep the tops
- 1 shallot, finely chopped
- 2 tbsp water
- Olive oil
- 3 slices of parma ham per person
- 4 scallions cut into rings
- Optional: 2 tbsp sour cream or soy cream spiced up with pepper and salt
- Fresh dill and chives
First prepare the dough for your pancakes by adding the dry and the wet ingredients. Let it rest for 10 minutes.
Bake the pancakes in a pan with maximum 20 cm of diameter. As soon as the upside of the pancakes is dry you can flip them. Bake them for approximately 3 minutes.
Bake them and keep them warm in the oven at 100°C.
In the mean while you bake the shallot and the asparagus, but not the tops. Once they are browned you add 2 tbsp of water and put a top on your pan and let it simmer for about 3 minutes. You can test with your fork if the asparagus is ready.
Add the tops and let them simmer for 2 more minutes.
Put a pancake on a plate and dress with asparagus, parma, some cream, the spring onion and the fresh herbes.