This basic pancake batter can be adapted to suit your mood – serve with a scoop of vanilla ice cream or top with fresh fruit.  For a fructose-friendly take on the Canadian way, serve with crispy bacon and drizzle with rice malt syrup.

Plain and blueberry pancakes, served with ice cream

Plain and blueberry pancakes, served with ice cream

150g plain white flour
1 ½ tsp baking powder
Pinch of salt
2 tbsp dextrose
250mL milk
1 large egg
2 tbsp vegetable oil or melted butter
Extra vegetable oil or melted butter for greasing

  1. Sift the flour, baking powder, salt and dextrose into a bowl.
  2. Add the milk, egg and oil or butter and whisk until smooth.
  3. Let stand for 5-10 minutes.
  4. Lightly grease a frying pan and place over a medium heat.  Using a ladle or small measuring cup, spoon the batter into the pan.  A ¼ cup measuring cup is ideal.
  5. When small bubbles appear on top, turn them over with a spatula (eggflip) and cook until golden brown.
  6. Keep the pancakes warm as you cook the remaining batter.

Note: you can stir blueberries, raspberries or small pieces of banana through the batter just before step 3.

Makes approximately 10 pancakes (8cm).

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