Glutenfree pancakes or glutenfree Dutch mini-pancakes (poffertjes)

My kids love Poffertjes, a typical Dutch dish, best described as mini-pancakes.We serve it with syrup, or butter and sugar. We bake them in frying pans with little dents in them. I make these for dinner and then finish the left-over batter by baking pancakes. Dutch pancakes are more like French crepes, than American pancakes. They are the size of a crepe but thicker. Not as thick and fluffy as American pancakes though.

This recipe took me a while to figure out. There was a lot of trial and error involved, because not every attempt worked on pancakes and poffertjes. And I didn't want to use a pre-fab mix, I wanted to be able to make it with ingredients I always have available. I also need to mention I'm not a great pancake baker, I can't flip them (they'd end up all over the floor of my kitchen) so this recipe is pretty much foolproof.

Ingredients:

• 800 ml (27.05 fl oz) of milk
• 2 eggs
• Pinch of salt
• 230 grams (8.11 oz) of glutenfree all purpose flour
• 50 grams (1.75 oz) of buckwheat flour

Instructions:

1. Put all ingredients in a bowl and mix well till all is combined and there are no lumps.
2. Leave it to settle for 15 minutes, the flour will well, and the batter will get thicker. 
3. Mix again.

To make poffertjes:

1. Put a 'poffertjes'-pan on medium heat. 
2. Put a a tiny bit of butter (fluid butter works best) in each dent. 
3. Pour batter in each dent when butter is bubbling. Make sure you fill the dent till the top, not over. 
4. Bake them on one side till the top is dry, but not baked yet & turn over with a spoon. 
5. Serve each portion with butter and sugar or maple syrup.

To make pancakes:

• Put a frying pan on medium heat. 
• Put in a bit of butter, pour in a big spoon (I use a soupladle) and move the pan about so the batter can spread. 
• Bake till the top is dry, turn and bake golden.

Glutenfree pizza that actually tastes like pizza

Many people think that glutenfree food has no flavour, no bite, nothing. Well, maybe that once used to be the case, but glutenfree products have developed so well, sometimes you don't even taste the difference. Exception, as i found out, is glutenfree pizza. The pizza base they sell here is awful, it just tastes like cardboard. That product is true to the myths surrounding glutenfree. So you have no other option than to make pizza from scratch and that always used to be quite an ordeal. I can't tell you how many failed pizza bases I baked and threw in the garbage can. And it was so much work, letting the dough proof and such. With two kids I don't always have that amount of time. And my pizza' s tasted like pan pizza's, while I love the Italian thin crust pizza so much better. But at least it tasted better than the pre-fab cardboard stuff. But a while back, I stumbled on this recipe in "recipes for gluten-free kids" and it's just perfect! It makes the yummiest, light, crispy glutenfree pizza's I've tasted so far. So here it is. 

Ingredients:

410 grams (3 cups) of glutenfree all purpose flour

14 grams of yeast (2 packets of 0.25 oz each)

2 teaspoons of xanthan gum

310 ml (1.25 cup) of warm water

60 ml (0.25 cup) of extra virgin olive oil

3 egg whites

1 tablespoon of honey

1 teaspoon cider vinegar

Toppings:

Well, whatever you want, as long as it's glutenfree. :-) 

This recipe for me makes one huge plate pizza for me & hubby (too much actually) and two kiddy pizza's the size of a breakfast plate. This also makes 6 kids pizza's.

Instructions:

1. Preheat the oven to 230 degrees centigrade (450 degrees Fahrenheit). Line baking sheets or pizza pans with baking paper/parchment paper. 
2. Mix flour blend, yeast, xanthan gum and salt in a large bowl. Whisk 1 cup of warm water, oil, egg whites, honey and vinegar in a bowl. beat the wet ingredients into the dry ingredients with a mixer at low speed until combined. Add additional by tablespoonfuls until batter is smooth and thick. beat 5 more minutes on medium-high, scraping the bowl occasionally. 
3. Transfer the amount for one pizza (for the kids i use about 1/6th each, so 2/3 of the dough is left for our plate pizza) to a pizza pan. I roll the dough out till it's thin, because i like thin pizza's. If you prefer pan pizza's just smooth the dough out with your fingers into 5" to 6 " circles, making the dough thicker at the edges. just know this leaves you with very thick, fluffy pizza's.  Repeat for the other pizza's.
4. Bake for 8 minutes till the crust is lightly browned (The plate pizza needs about 15 minutes). Top the crusts with your desired toppings, then put back into the oven for another 5 minutes till the cheese is all golden. 

Ps. I added a tablespoon of herbs to the dough to give it even more flavour. I used basil, thyme & oregano.