Today's pancake adventure had a tropical feel. Sour cream pancakes with cherry, mango and pineapple compote with dulce de leche, crème fraîche whipped cream, pecans and toasted coconut.
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| Gluten-Free Sour Cream Pancakes Ingredients: 1 cup gluten-free flour blend (ensure it includes xanthan gum for better texture) 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream 2 large eggs 1/4 cup milk (dairy or non-dairy) 1 teaspoon vanilla extract Butter or oil for cooking pancakes Instructions: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. |  |
In another bowl, whisk together the sour cream, eggs, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick and slightly lumpy.
Heat a griddle or non-stick skillet over medium heat. Add a small amount of butter or oil.
Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side. Repeat with the remaining batter, adding more butter or oil to the griddle as needed.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick and slightly lumpy.
Heat a griddle or non-stick skillet over medium heat. Add a small amount of butter or oil.
Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side. Repeat with the remaining batter, adding more butter or oil to the griddle as needed.
Cherry, Mango, and Pineapple Compote
Ingredients:
1 cup fresh or frozen cherries, pitted and halved
1 cup fresh mango, diced
1 cup fresh pineapple, diced
2 tablespoons sugar
Juice of 1/2 lemon
Zest of 1/2 lemon
Instructions:
In a saucepan, combine the cherries, mango, pineapple, sugar, lemon juice, and lemon zest.
Cook over medium heat, stirring occasionally, until the fruits are softened and the mixture has thickened slightly, about 8-10 minutes.
Remove from heat and let cool slightly before serving.
Ingredients:
1 cup fresh or frozen cherries, pitted and halved
1 cup fresh mango, diced
1 cup fresh pineapple, diced
2 tablespoons sugar
Juice of 1/2 lemon
Zest of 1/2 lemon
Instructions:
In a saucepan, combine the cherries, mango, pineapple, sugar, lemon juice, and lemon zest.
Cook over medium heat, stirring occasionally, until the fruits are softened and the mixture has thickened slightly, about 8-10 minutes.
Remove from heat and let cool slightly before serving.
Dulce de Leche
Use store-bought dulce de leche or make your own by simmering sweetened condensed milk until caramelized.
Use store-bought dulce de leche or make your own by simmering sweetened condensed milk until caramelized.
Crème Fraîche Whipped Cream
Ingredients:
1 cup heavy cream
2 tablespoons crème fraîche
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Instructions:
In a chilled mixing bowl, whip the heavy cream until soft peaks form.
Add the crème fraîche, powdered sugar, and vanilla extract. Continue whipping until stiff peaks form. Be careful not to overmix.
Ingredients:
1 cup heavy cream
2 tablespoons crème fraîche
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Instructions:
In a chilled mixing bowl, whip the heavy cream until soft peaks form.
Add the crème fraîche, powdered sugar, and vanilla extract. Continue whipping until stiff peaks form. Be careful not to overmix.
Toasted Pecans and Coconut
Ingredients:
1/2 cup pecans, chopped
1/2 cup shredded coconut
Instructions:
In a dry skillet over medium heat, toast the pecans until fragrant and lightly browned, about 3-4 minutes. Stir frequently to prevent burning. Remove from skillet and set aside.
In the same skillet, toast the shredded coconut until lightly golden, about 2-3 minutes, stirring frequently. Remove from heat and set aside.
Ingredients:
1/2 cup pecans, chopped
1/2 cup shredded coconut
Instructions:
In a dry skillet over medium heat, toast the pecans until fragrant and lightly browned, about 3-4 minutes. Stir frequently to prevent burning. Remove from skillet and set aside.
In the same skillet, toast the shredded coconut until lightly golden, about 2-3 minutes, stirring frequently. Remove from heat and set aside.
Assembly:
- Place a stack of gluten-free sour cream pancakes on a plate.
- Spoon the cherry, mango, and pineapple compote over the pancakes.
- Drizzle with dulce de leche.
- Top with a generous dollop of crème fraîche whipped cream.
- Sprinkle with toasted pecans and coconut.
Enjoy your decadent gluten-free sour cream pancakes with cherry, mango, and pineapple compote, topped with dulce de leche, crème fraîche whipped cream, pecans, and toasted coconut!
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