Make sure to cut down to
the bottom of the batter and lift it up over the rest of the egg whites.
flour until coated (helps prevent them from sinking to
bottom of batter).
As the latkes are made, more excess liquid will accumulate in
the bottom of the batter bowl.
Giving those blueberries a quick dusting of gluten - free flour helps keep them from sinking to
the bottom of the batter.
The possibilities really are endless - I think the key is picking ingredients that won't sink to
the bottom of the batter and that don't hold too much more water than the original ingredients....
As
the bottom of the batter dollops start to get cooked during this time, you may stir them slightly with a wooden spoon so that they can get cooked more evenly.