Procedure

40 gr Mulino Marello white sorghum flour

150 g egg whites

60 g lactose-free Greek yogurt

1 pinch bicarbonate

1 teaspoon lemon juice

4 strawberries

Two tablespoons gluten-free jam 

Procedure 

Place 4 strawberries cut into small pieces and one into larger pieces for decoration in a bowl, add a spoonful of sugar and a half spoonful of lemon juice.

Place the egg white in a bowl and whisk it for a couple of minutes, it must not whip, add Greek yogurt and mix well, a spoonful at a time add the flour, mixing well without forming lumps, always using a whisk, until all the flour is used up.

Add a pinch of bicarbonate and a teaspoon of lemon juice on top, in this way it creates a chemical reaction then mix well with the whisk, an alternative way to avoid using yeast.

Heat a low pan, suitable for crepes or wraps, heat it without anything, when nice and hot lower the heat and add a little mixture of the size to your taste, a few seconds and you can turn it, a few more seconds and it is ready, let it cool.

They will keep for three days in the fridge

If you make many doses, let them cool and close one by one with food tissue and you can freeze.

Heat the jam slightly, stuff pancakes, one on top of the other, the last one on top of a light layer of jam, decorate on top with pieces of larger strawberries and the others all around, sprinkle with strawberry juice and add a mint leaf. 

Recipe in collaboration with Silvia Cantergiani

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