Mayan cakes - Gluten free

Ingredients for Mayan cakes - Gluten free

Instructions for Mayan cakes - Gluten free

To prepare the Mayan cakes - Gluten free recipe, please follow these instructions:

Eggs, buttermilk and peanut oil whipped together in a bowl
Mix flour, flour, baking soda and sugar together - use a sieve when you add the flour to the air and make the whipping of the dough easier, no lumps, add flour a little at a time, whip until the dough is free of lumps, add flour, etc. - finally add salt.

Leave the mixture covered for 1/2 hour in the refrigerator.

Note. Be aware that the mixture tends to grow!

baking; In a thickened forehead, approx. 23 cm baking pan which is preheated (medium heat on the stove) add 1/2 teaspoon coconut oil when the oil is dissolved pour the dough on the forehead, do not pour the dough all the way to the edge of the forehead leave about 1-2 cm free , Making it easier for you to loosen the edge when turning the pancake.

tips:
Instead of 6 dl of buttermilk, 1 dl can be replaced with beer. The flour is heavier than buttermilk and will therefore sink to the bottom, so whip the mixture a little before it gets on the forehead! Mayan cakes can be a bit of a handful when turning, it is important that the pancake edge is golden-brown and the top is dry before turning the pancake. If you cook too high heat, the pancakes are black before baking, starting with medium heat as the starting point. If the forehead is too hot, the oil will start to smoke / smoke. The oil has now become rancid and should be dried with a little kitchen paper - let the forehead cool a bit of first!