The gluten-free pancakes with tomato, pizzelle or montanare are really easy, soft and delicious. As an appetizer or a delicious dinner they will really appeal to everyone, including children, to be served with tomato pulp and parmesan, but also excellent on their own.
Family💚 these pancakes are a real pleasure, when I made them the whole family licked their chops!
With this dose you will get 12 pancakes.
For this recipe you can use both fresh and dry yeast, with 4 gr of dry yeast (and about 10 of fresh yeast) you can make a leavening for 3/4 hours in the oven turned off with the light on (checking that the volume has doubled).
Alternatively, you can use 2 g of dry yeast (about 5 g of fresh yeast) and leave to rise all night long.
If it is fresh in your home, you can place the dough in the oven that is off, otherwise in the fridge; always remember to bring the dough back to room temperature before proceeding with the recipe.
How to have excellent leavening
In addition to following the recipe to the letter, it is important that the dough is homogeneous and free of lumps by working for a few minutes by hand or with the planetary mixer, in this way you will facilitate the leavening.
If you have trouble making gluten-free dough rise, add half a teaspoon of sugar to the yeast dissolved in the water, this will give a boost to your leavening!
If you have a kitchen thermometer, it is the simplest and most accurate way to have the perfect oil temperature, while also saving time (you can do other things because the thermometer automatically warns you when it reaches the temperature you have set.
If you don't have a thermometer, you can dip one very small ball of dough and check that it immediately rises to the surface, surrounded by bubbles, or you can dip the tip of the toothpick and check that bubbles always form.
These pancakes have a nice soft edge, while in the center they are stiffer to hold the sauce well: how do you get them just like that?
1 – Crush the balls of dough starting from the center and leaving the edge thicker.
2 – Pierce the pancakes with a fork before frying them.
3 – Once immersed in oil, mash the pancakes in the center with a spoon or large tongs as you see me doing in the video.