Low-histamine Polenta Pancakes

Summary

Ingredients

• 250 ml milk, fresh (3.5%)
• 90 g polenta
• 2 egg yolks
• 1 pinch (s) sea salt without added iodine
• 1 tablespoon sugar
• Cinnamon powder (organic quality without additives)
• Rapeseed oil for frying

Print Recipe Pin Recipe

Instructions

1. Bring the milk to the boil with a pinch of salt. Remove the pan from the heat and stir in the polenta and 2 egg yolks one after the other. The order is not important. Now the polenta swells for the next 2 - 5 minutes (depending on the type, please follow the instructions on the packaging).
2. Heat a pan with rapeseed oil and fry the polenta on both sides until golden brown.
3. In addition, a sugar-cinnamon mixture tastes best and / or fresh fruit that is well tolerated.