Pancakes with strawberries

Pancakes with strawberries

Total: 40 Min. | Active: 40 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 173 kcal
, Fat: 5 g
, Carbohydrate: 28 g
, Protein: 3 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pancake batter

150 g gluten-free flour (Schär)
2 tbsp coarse cane sugar
½ tsp gluten-free baking powder (Dr. Oetker)
½ tsp salt
2 dl lactose-free milk
20 g lactose-free butter, melted
1 fresh egg

To cook the pancakes

oil for frying


300 g strawberries, cut into sixths
1 tbsp lemon juice
1 tbsp icing sugar
100 g lactose-free plain yoghurt
2 tbsp liquid honey
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How it's done

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Pancake batter

In a bowl, mix the flour with all the other ingredients up to and including the salt. Combine the milk, butter and egg, pour into the flour mixture and stir until you have a smooth, stiff batter.

To cook the pancakes

Heat a little oil in a non-stick frying pan. Reduce the heat, pour as much batter into the pan as it takes to make pancakes of approx. 10 cm in diameter. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking and keep warm. Prepare the remaining pancakes straight away.


Combine the strawberries, lemon juice and icing sugar, spoon over the pancakes along with the yoghurt and honey.

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