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.
Yummy
Wow Yummy)
Also you can try this recipe eggless pancakes
Eggs are such a universal binding agent that it’ almost hard to imagine how to make certain foods without eggs and keep their texture the same. And yet, if you are allergic to eggs or vegan, you can use this recipe.
I want to advise you on a wonderful cookie recipe. This is a very easy to prepare dish.
pancakes rice cooker
I advise you to try.
Ingredients
2 cups all purpose flour1 1/2 cups low fat milk2 1/2 tsp baking powder2 tbsp sugar2 large eggs
For those of us in the US who cannot get the ultra-fine fiber flour, what do you suggest?