Recipe of Any-night-of-the-week Russian-style Pancakes (Gluten-Free)

Russian-style Pancakes (Gluten-Free).

You can have Russian-style Pancakes (Gluten-Free) using 18 ingredients and 10 steps. Here is how you cook that.

Ingredients of Russian-style Pancakes (Gluten-Free)

1. Prepare of For the pancakes:.
2. It's 425 grams of Riccota or strained cottage cheese.
3. It's 2 of Eggs.
4. You need 1 tsp of Lemon juice.
5. Prepare 1 tsp of Grated lemon peel.
6. It's 2 tbsp of Gluten-free flour or rice flour.
7. Prepare 1 tbsp of Beet sugar or other natural sweetener.
8. It's 1/2 tsp of Baking powder.
9. You need 1/8 tsp of Salt.
10. It's 1 tsp of Olive oil.
11. It's of For the sauce:.
12. Prepare 200 ml of Blueberries (fresh or frozen).
13. Prepare 1 tbsp of Water (if using fresh blueberries).
14. It's 1 tbsp of Lemon juice.
15. It's 1 1/3 tbsp of Beet sugar or your choice of natural sweetener.
16. It's 1 tsp of Corn starch.
17. It's 1 tbsp of Water.
18. Prepare 1 dash of Powdered sugar (for topping).

Russian-style Pancakes (Gluten-Free) step by step

1. Combine the cheese, eggs, lemon juice, and lemon peel in a bowl and mix..
2. Mix in the flour, sugar, baking powder, and salt..
3. Heat a non-stick frying pan or griddle over medium heat. Add oil, then spread it evenly with a paper towel..
4. Spoon the batter onto the griddle a little at a time until it reaches a diameter of about 8-10 cm..
5. When the top surface cooks, flip it over, and cook the other side. These should take longer to bake than regular pancakes..
6. While baking the pancakes, combine the blueberries, water (if using fresh berries), lemon juice, and sugar in a small saucepan..
7. Heat over medium, and simmer until the blueberries loose their shape..
8. Dissolve the corn starch in water, then pour into the saucepan..
9. Once it thickens, turn off the heat..
10. Arrange the pancakes on individual serving plates, sift powdered sugar through a tea strainer, then top with the blueberry sauce..