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.
Hi these didn't work for me, I'm not sure what went wrong. They were brown on the outside and soggy in the middle. What consistency should the batter be?