I know this isn’t a complicated recipe but I finally got around to making American style pancakes. Oh, oh, oh, sooo good. I had forgotten how nice pancakes made with flour taste I have been using a recipe made with almond and coconut flour and convinced myself they were as good as proper pancakes, now I know how wrong I was. These are delicious straight from the pan or with sugar free maple syrup, or yoghurt and berries, or butter (I have eaten them with all the above)! 1 cup ultra-fine fibre flour 2 tablespoons of sweetener 2 teaspoons baking powder Pinch salt 1 and a quarter cups milk or almond milk plus extra to get correct consistency if batter is too thick 2 tablespoons melted butter 1 large egg Mix together dry ingredients in a bowl. Whisk together the cup of milk, butter and egg. Add wet ingredients to dry ingredients, adding extra milk to get a thick batter but do not over mix. Fry in a non stick pan smeared with butter, oil or a bit of both, using about 20ml batter per pancake. When bubbles appear and they seem firm enough to handle flip over.
Sep 2, 2019· Edited: Sep 2, 2019