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.
150g plain white flour
1 ½ tsp baking powder
Pinch of salt
2 tbsp dextrose
1 large egg
2 tbsp vegetable oil or melted butter
Extra vegetable oil or melted butter for greasing
- Sift the flour, baking powder, salt and dextrose into a bowl.
- Add the milk, egg and oil or butter and whisk until smooth.
- Let stand for 5-10 minutes.
- 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.
- When small bubbles appear on top, turn them over with a spatula (eggflip) and cook until golden brown.
- 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).