Pancake pasta: A creative twist on leftovers and gluten-free dining
Pancake pasta is a clever way to use up leftovers from the previous day. Although I admit, I sometimes fry up fresh pancakes and then cut them into thin strips because they just suit the meal better in that form. They taste great with tomato sauce and all kinds of cream sauces. They are also excellent in a sweet version – for example, with cottage cheese and strawberries.
I first encountered pancake pasta many years ago at a popular pancake chain. The pancakes, cut into strips and served with a creamy sauce featuring spinach and sun-dried tomatoes, caught my interest and perfectly matched my culinary taste. Since then, I've often returned to this unconventional but delicious alternative to traditional pasta.
Gluten-free pancake pasta
Gluten-free pancakes are an ideal solution for people with celiac disease or gluten intolerance and those who want to experiment with various flavours and textures. The key element in preparing gluten-free pancakes is choosing the right flour. Instead of traditional wheat flour, several substitutes can be used that give the pancakes the right structure and a unique flavour.
Wheat flour substitutes
One of the most popular gluten-free alternatives is rice flour, which gives pancakes a light and fluffy texture. Another good choice is buckwheat flour with a slightly nutty taste. It is somewhat denser, making pancakes more filling. It pairs perfectly with savoury toppings.
For sweet pancakes, corn flour works wonderfully. It adds natural sweetness and a golden colour. If you enjoy aromatic dishes, try pancakes with almond flour. They pair excellently with fruity toppings.
You can also make gluten-free pancakes without any flour. How? Simply blend eggs with mascarpone cheese and butter. You'll be impressed by their delicate taste.
Proven recipe for classic pancakes
To convert popular pancakes into pasta, simply cut the finished pancakes into strips. You can mix them with sauce in a pan or toss the sliced pasta onto a dry skillet to heat it a bit, then pour the sauce over it.
Ingredients:
- 2 eggs,
- 250 grams (about 2 cups) of flour,
- 500 millilitres (about 2 cups) of milk,
- a pinch of salt,
- oil or clarified butter for frying.
Instructions:
- Blend the eggs with the flour and milk. Add a pinch of salt.
- Heat oil or butter in a pan, then pour the fat into the pancake batter, leaving the pan greased.
- Mix the batter and fry the pancakes, spreading portions of the batter on the hot pan.
- Slice the finished pancakes into strips with a knife.
