{"id":765,"date":"2013-05-25T09:41:01","date_gmt":"2013-05-25T07:41:01","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=765"},"modified":"2020-04-15T17:08:51","modified_gmt":"2020-04-15T15:08:51","slug":"%d7%94%d7%a4%d7%a0%d7%a7%d7%99%d7%99%d7%a7-%d7%a9%d7%9c-%d7%a8%d7%95%d7%96","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=765&lang=en","title":{"rendered":"Rose’s Pancakes"},"content":{"rendered":"
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Ingredients<\/h3>\n

250 gr. sour cream or thick goats-milk yogurt (For a non-dairy\/vegan version:\u00a0Tofutui dairy-free sour cream)
\n1 egg (For those allergic to eggs\/vegans: 1 soft banana, mashed)
\n1 cup flour (for a gluten-free version use “Tami” or another all-purpose gluten-free flour)
\n1 full tsp. baking powder
\n\u00bd tsp. baking soda
\n\u00bd cup\u00a0sugar
\n1 cup milk\/goats-milk (For a non-dairy\/vegan version: soy\/rice\/hazelnut\/oat milk – whichever type you enjoy the flavor of)
\noil\/butter for frying<\/p>\n

Preparation<\/h3>\n

In a bowl, mix sour cream\/yogurt, sugar and egg\/banana well.
\nAdd the flour, baking powder, baking soda and milk, and whisk until smooth.
\nCover the bowl in plastic wrap and refrigerate for \u00bd\u00a0an hour.
\nHeat a non-stick pan well.
\nPour about \u00bd tsp. of oil\/butter in the pan and make sure it coats the entire bottom.
\nPour 1 Tbsp. of the batter to the pan, in spaces of 1″.
\nOnce bubbles form on top, gently flip the pancakes.
\nWait 1-2 minutes, remove the pancakes from the pan, and cook another batch.
\nServe with your favorite toppings: Whipped cream, Maple sauce, Chocolate sauce, fresh fruit, honey\u2026<\/p>\n

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