Here by request is my "fluffy" pancakes recipe.
I will freely admit it is a recipe mostly in my head, created with lots of trial and error over the years.
The measurements are all approximate. The vinegar is essential as it helps the pancakes be fluffy!
Lisa's Pancakes
Ingredients
2 1/2 cups SR flour
3 tbsp sugar
1 1/2 cups milk + 1/2 cup extra
2 tsp vinegar
2 eggs
Method
Mix the vinegar into the 1 1/2 cups of milk and leave to sit for a few minutes. Then add all the other ingredients. Add extra milk gradually until the batter is runny but not too thin. You may have some milk remaining. Don't overmix the batter or you will have flat pancakes!
Drop tablespoons into a heated frying pan. Once bubbles stop breaking turn over. Repeat.
Keep warm until all are made. Serve with cream and any other toppings.These are also great cold.
I first made this recipe at my friend Cathy's house - we were all trying to eat low GI at that time. Sorry to say I didn't write down the name of the recipe book.
Everytime I make this I never seem to have the dried fruit, but I have found they are just as yummy without it.
Low-carb oat pancakes
Ingredients
1 cup oats
2 cups (500ml) buttermilk
1/2 cup (75g) dried fruit
1/2 cup (75g) plain flour
2 tsp sugar
1 tsp bicarb
1 egg
2 tsp butter (melted)
low fat milk
Method
Soak first two ingredients for ten minutes.
Add remaining ingredients (excluding milk). Leave sit for up to an hour.
Add milk to thin slightly and then spoon about a tbsp at a time into a heated pan.
Serve warm with favourite pancake toppings. If you omit the dried fruit they are yummy with berries and low-fat yogurt and a drizzle of maple syrup!
This is my final recipe that I love, these are really light and fluffy and you can make them with or without the blueberries. This one is from the Dairy Farmers Buttermilk carton.
Buttermilk & Blueberry Pancakes
Ingredients
1 1/2 cups self-raising flour
2tbsp castor sugar
375ml buttermilk
1 tsp finely grated orange rind
1 egg, lightly beaten
1 tbsp melted butter
1 cup blueberries
Method
Sift flour into a bowl. Add sugar, buttermilk, egg and butter. Beat with a wooden spoon until batter is smooth. Add blueberries and orange rind and stir to combine. Pre-heat a non-stick oiled frying pan over medium heat. Cook pancakes for approx 1-2 minutes or until bubbles appear in the uncooked batter. Then turn the pancake over and cook for a further 1-2 minutes or until golden. Enjoy immediately or keep warm in a pre-heated oven. Serve with fresh lemon juice or maple syrup.
Take care of you.
I will freely admit it is a recipe mostly in my head, created with lots of trial and error over the years.
The measurements are all approximate. The vinegar is essential as it helps the pancakes be fluffy!
Lisa's Pancakes
Ingredients
2 1/2 cups SR flour
3 tbsp sugar
1 1/2 cups milk + 1/2 cup extra
2 tsp vinegar
2 eggs
Method
Mix the vinegar into the 1 1/2 cups of milk and leave to sit for a few minutes. Then add all the other ingredients. Add extra milk gradually until the batter is runny but not too thin. You may have some milk remaining. Don't overmix the batter or you will have flat pancakes!
Drop tablespoons into a heated frying pan. Once bubbles stop breaking turn over. Repeat.
Keep warm until all are made. Serve with cream and any other toppings.These are also great cold.
I first made this recipe at my friend Cathy's house - we were all trying to eat low GI at that time. Sorry to say I didn't write down the name of the recipe book.
Everytime I make this I never seem to have the dried fruit, but I have found they are just as yummy without it.
Low-carb oat pancakes
Ingredients
1 cup oats
2 cups (500ml) buttermilk
1/2 cup (75g) dried fruit
1/2 cup (75g) plain flour
2 tsp sugar
1 tsp bicarb
1 egg
2 tsp butter (melted)
low fat milk
Method
Soak first two ingredients for ten minutes.
Add remaining ingredients (excluding milk). Leave sit for up to an hour.
Add milk to thin slightly and then spoon about a tbsp at a time into a heated pan.
Serve warm with favourite pancake toppings. If you omit the dried fruit they are yummy with berries and low-fat yogurt and a drizzle of maple syrup!
This is my final recipe that I love, these are really light and fluffy and you can make them with or without the blueberries. This one is from the Dairy Farmers Buttermilk carton.
Buttermilk & Blueberry Pancakes
Ingredients
1 1/2 cups self-raising flour
2tbsp castor sugar
375ml buttermilk
1 tsp finely grated orange rind
1 egg, lightly beaten
1 tbsp melted butter
1 cup blueberries
Method
Sift flour into a bowl. Add sugar, buttermilk, egg and butter. Beat with a wooden spoon until batter is smooth. Add blueberries and orange rind and stir to combine. Pre-heat a non-stick oiled frying pan over medium heat. Cook pancakes for approx 1-2 minutes or until bubbles appear in the uncooked batter. Then turn the pancake over and cook for a further 1-2 minutes or until golden. Enjoy immediately or keep warm in a pre-heated oven. Serve with fresh lemon juice or maple syrup.
Take care of you.
3 comments:
Lisa, you are evil! I am pancake/pikelet addicted and will HAVE to try these recipes. I usually put a pinch of baking powder in for extra fluffiness, I'll have to try the vinegar now. And the oat pancakes. I LOVE oats, will have to try that one too. And buttermilk anything is a favourite, so, you guessed it, I'm trying them too. Thanks for the recipes.
Yes, I truly am Evil! I love pancakes too as do my children so any excuse to make them. The oat ones are very healthy as far as pancakes go. Enjoy!
Thanks Lisa!!! Yum, yum, yum!!! :-)
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