Heather’s Pancakes
A classic rendition of one of the best loved breakfast foods of all time! If egg yolks bother you, equal quantities of egg whites can be used here instead, too. These are lovely with some freshly poached fruit (such as pears) or a big drizzle of maple syrup.
Heather’s Pancakes
1 ½ cup flour
3 tsp baking powder
1 egg
3 tsp melted butter
½ tsp salt
3 tbsp sugar (or to taste)
1 ¼ cups milk
¼ tsp vanilla
Mix dry all the ingredients together. Then add remaining ingredients, while still mixing. Don’t over beat.
Fry in a warm (lightly oiled or non-stick) frying pan (say over medium to medium-high) or a griddle for about a minute for the first side and thirty seconds for the second side (the first side is ready when little bubbles in the batter appear).
Transfer to a warm plate and serve as soon as possible. Extras will keep for two or three days in the fridge.
Tip: For a variation, add blueberries, carob chips (much easier on your bladder than chocolate), sulphur-free raisins, or diced fresh pears to the batter.
Serves 2-3 people