Makes 4 servings. Difficulty
1 cup fresh strawberries, sliced thin 2 cups fresh or frozen strawberries, thawed 5 Tablespoons sugar 2 Tablespoons lemon juice 8 ounces gf cream cheese 1-1/4 cup gf flour 1 teaspoon baking soda 1/2 teaspoon salt 2 large eggs 1-1/2 cups buttermilk 1 cup milk 1 Tablespoon unsalted butter
In a food processor purée 2 cups frozen or fresh strawberries, lemon juice and 3 tablespoons sugar until smooth. Strain through a fine sieve; set aside.
In food processor combine cream cheese and 1/2 cup of strawberry purée; blend until smooth.
In a large bowl, combine gf flour, baking soda, salt and remaining 2 tablespoons sugar.
In another bowl, whisk together eggs, buttermilk and milk.
Whisk milk mixture into flour mixture until evenly moistened.
Place a griddle over medium heat; coating griddle lightly with butter. Spoon 1/4 cup batter onto hot griddle and cook until pancake is golden brown on bottom and edges begin to look dry. Turn with a wide spatula and brown other side.
When pancake is done transfer to a platter and keep warm in a 200°F oven. Repeat process with remaining batter.
To assemble pancakes, spread each pancake with strawberry cream cheese and roll up. Set two rolled pancakes, seam-side down on each plate. Top evenly with sliced strawberries and drizzle with strawberry purée.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.