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.
After about 5 attempts of trying to make bread in my bread maker with fine fiber flour I finally had success. I have had a bread maker for a long time its a Panasonic SD-2500 model. I used the Gluten Free Fibre Bread Mix menu. First of all I used my measure jug and put 50ml of warm water, then put 3 tsps of yeast and then covered it with sweetner, (canderel). I left it for about 15 minutes. If you do not see it interact and ferment slightly try again as you may waste a lot of flour like I did. Put the flour into bread maker first then add a little bit more sweetner if desired. Then I added 1/2 a tsp of baking powder (I don't know if it made a different but was determined to make it rise). Tsp of apple cider vinegar. 2tbsp of EVOO. I added the yeast mix and 150ml hot water from kettle. 200ml cold water. Try to cover all the flour with the water. It took 150 minutes and as soon as the breadmaker beeped I took the bread out instead of waiting on it to cool down. This made the crust less chewy. My family loved this bread as much as they did when I used to make my old recipe with heaps of sugar. I sliced the bread up with my bread slicer and froze it in individual bags so I could have one slice a day and it tastes as fresh as the day I made it.