Pancakes with chickpea and buckwheat flour gluten-free - Frittelle senza glutine con farina di ceci e di grano saraceno - Palačinke s brašnom od heljde i od slanutka bez glutena

This kind a recipe was an experiment, I was not sure at all if it would have turned good or bad. Even the measures are in spoons, I did not weight the ingredients, for me pancakes are something you don't have to do following precisely the recipe. It is a kind of those home made, quick stuff that you can invent in a while and make it with ingredients we all usually have at home: eggs, flour and milk...but this time I've used different flours! My larder is full of flours of any kind. The last one I've bought is chickpea flour and I've never cooked anything with it before, so I wanted to try it immediately.

When we visited Canada some years ago, we have discovered buckwheat pancakes and Mr. M. started to eat pancakes too! He never wanted to taste pancakes before, he didn't grow up eating pancakes on Sunday afternoons like I did, or having for breakfast one large, soft and thick pancake with home made jam. Pancakes are my favourite snack. Eating hot pancakes right from the backing pan is one of those sweet moments I'm going back to so often. The best pancakes I eat at home,  my mom prepares the best pancakes in the world. When I prepare them, I always find something to criticize, something that I could have done better.
When Mr. M discovered buckwheat pancakes, he changed his idea about eating pancakes. He started loving them, almost as I do. So I was sure he would have liked these pancakes too, but I was wrong. At least, they were not immediately accepted. They taste woody, said Mr. M. But it's only the first time he tasted them, it will be better next time. Sometimes it take a while until new flavours or texture pass the test. Next time I will bake them very thin, I will dress them with some cheese and I'm sure he will love them.
This time I ate all my thick gluten free pancakes for breakfast and I find them perfect!

PANCAKES WITH CHICKPEA AND BUCKWHEAT FLOUR GLUTEN-FREE

2 egg yolks

1 full tablespoon of cane sugar

1 full tablespoon of buckwheat flour

2 full tablespoons of chickpea flour

1 teaspoon of home made vanilla sugar

1/4 teaspoon of sodium bicarbonate

3 tablespoons of sparkling water

1 tablespoon of olive oil

some milk

2 egg whites

1 pinch of salt

Olive oil for frying

Combine dried ingredients and gradually add inti it egg yolks, olive oil, sparkling water, and milk Stir continuously to awoid getting lumpy batter. Batter must be dense. Let the batter rest for a while and in the meantime beat egg whites with a pinch of salt until it forms stiff peaks. Finally add them gently to the batter.

Heat the pan, pour half a teaspoon of olive oil into the pan, warm it up shortly and add 2 or more tablespoons of the batter in the pan to get 0,5 cm thick pancake. Form a spherical pancake adjusting the form with the spoon and fry it 30 seconds on one side, turn the pancake and fry it on the other side for another few seconds.

Add another oil into the pan and repeat the frying until you use all the batter.

Serve the pancakes with jam or with seasonal fruits. This time I have served the pancakes with strawberries flavoured with some cane sugar and a drizzle of lemon juice.

FRITELLE SENZA GLUTINE CON FARINA DI CECI E DI GRANO SARACENO

2 tuorli d'uovo

1 cucchiaio colmo di zucchero di canna

1 cucchiaio colmo di farina di grano saraceno

2 cucchiai colmi di farina di ceci

1 cucchiaino di zucchero vanigliato fatto in casa

1/4 di cucchiaino da caffè di bicarbonato di sodio

3 cucchiai di acqua minerale gasata

1 cucchiaio di olio d'oliva

latte quanto basta

2 albumi

1 pizzico di sale

Olio di oliva per friggere

Unire gli ingredienti secchi e gradualmente aggiungere i tuorli d'uovo, olio, acqua gasata e latte mescolando continuamente per evitare che si creino i grumi. L'impasto deve essere denso. Lasciare riposare l'impasto e nel frattempo montare gli albumi a neve ferma con un pizzico di sale.

Infine delicatamente aggiungere gli albumi montati a neve all'impasto.

Riscaldare il tegame, versare mezzo cucchiaino da caffè di olio di oliva nel tegame, riscaldarlo un po' e aggiungere 2 o più cucchiai di impasto nel tegame per ottenere una frittella alta 0,5 cm. Creare una frittella sferica aiutandosi col cucchiaio e friggerla da un lato per mezzo minuto. Girare la frittella e friggerla dall'altro lato per qualche istante.

Aggiungere nel tegame altro olio e ripetere la frittura fino ad esaurimento dell'impasto.

Condire le frittelle con la marmellata o con della frutta di stagione. Io ho accompagnato le frittelle con le fragole condite con un po' di zucchero e poco succo di limone.

PALAČINKE S BRAŠNOM OD HELJDE I OD SLANUTKA BEZ GLUTENA

2 žumatanjka

1 u vrh puna žlica smeđeg šećera

1 u vrh puna žlica brašna od heljde

2 u vrh pune  žlice brašna od slanutka

1 čajna žličica domaćeg vanilij šećera

1/4 žličice za kavu sode bikarbone

3 žlice gazirane mineralne vode

1 žlica maslinovog ulja

mlijeka po potrebi

2 bjelanjaka

1 prstohvat soli

Maslinovo ulje za prženje

Pomiješajte suhe sastojke te postepeno u smjesu dodajte žumanjke, ulje, mineralnu vodu i mlijeko neprestano miješajući da se u smjesi ne stvorile grudice. Tijesto treba biti gusto. Ostavite da tijesto malo odmori, a u međuvremenu istucite čvrsti snijeg od bjelanjaka u koje dodajte prstohvat soli.

Na kraju u tijesto lagano umiješajte snijeg od bjelanjaka.

Zagrijte tavu, ulite na tavu pola žličice maslinovog ulja, malo zagrijte i ulje i dodajte u tavu 2 ili više žlica tijesta da bi dobili palačinku debelu 0,5 cm. Pomognite si žlicom i oblikujte okruglu palačinku te ju pržite pola minute s jedne strane, potom okrenite palačinku i pržiti ju par sekundi i s druge strane.

Dodajte još ulja u tavu i ponovite postupak prženja dok ne potrošite svo tijesto.

Poslužite palačinke s marmeladom ili sezonskim voćem. Ovaj put sam poslžila palačinke s jagodama začinjene s malo šećera i s malo limunovog soka.