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
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.