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Gluten Free Finnish (Hoito) Pancake

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)90.4142
Energy (kCal)2215.4987
Carbohydrates (g)248.3509
Total fats (g)92.6605
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Get 2 mixing bowls: 1 large bowl for mixing all the ingredients and 1 medium bowl for mixing the flour and starch. Do not add the Xantham Gum. | 2. Add rice flour, quinoa four, potato starch and cornstarch / tapioca starch into the medium bowl. Use a combination of Tapioca and Corn Starch. Mix with a fork. | 3. Add the sugar, salt, eggs, vanilla and milk into large bowl. Mix or blend thoroughly until all ingredients are dissolved then add melted butter and mix again. | 4. Slowly add the flour and starch from the medium bowl to the large bowl while constantly mixing or blending. | 5. Finally add the Xantham gum. I find 1/2 teaspoon is perfect however some may prefer less or more. You can add it in smaller increments however keep in mind that I have found that Xantham gum does take a few minutes to activate. Therefore if you add it in smaller increments make sure you blend in between the increments for at least 2-3 minutes to see the full effect. | 6. Let the mixture sit for at least 30 minutes to flatten out the batter or in the Fridge overnight. | 7. Pre-heat a 12" pan to half the temperature of what you would cook regular pancakes (medium-low), this should take about 5 minutes. From my experience the rice flour and starches need a longer and slower cooking process otherwise the pancake will be crispy on the outside and mushy on the inside. To get a golden crispy look and texture, pre-grease the pan with butter before cooking each pancake. | 8. Place no more then 1/2 cup of the pancake batter into the centre of the pan and rotate/tilt the batter to the edges of the pan. You want the pancakes to been slightly thicker then a crepe. Every pan is different so experiment to get the right dose per pancake. | 9. Cook for at least 2 minutes on the first side and 1 minute on the second side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 4 cups 595.36 46.6528 30.744 31.9152
    egg 6 429.0 2.16 37.68 28.53
    sugar 4 -6 tablespoons 0.0 0.0 0.0 0.0
    vanilla extract 2 teaspoons 24.191999999999997 1.0626 0.005 0.005
    kosher salt 1/2 teaspoon - - - -
    butter 1/4 cup melted 342.0 15.714 10.686 28.8
    rice flour 1 cup 578.28 126.6054 9.401 2.2436
    quinoa flour 1/3 cup 84.1067 17.2142 1.7873 1.1454
    potato starch 1/3 cup - - - -
    cornstarch 1/3 cup 162.56 38.9419 0.1109 0.0213
    xanthan gum 1/4 - 1/2 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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