Sunday, November 14, 2010
This pancake recipe is very quick and simple. Great for a special breakfast, brunch with friends or dessert. I decided to add this as the first recipe, since I only just ate them!
1/2 Cup Self Raising Flour
pinch of bi-carb soda
pinch of salt
2 pinches of sugar
1/2 Cup of rice milk
cocoa butter for oiling the pan
Maple Syrup to serve.
1. In a bowl, mix the flour, bi-carb soda, salt and sugar.
2. Add the egg and and small amount of rice milk. Mix well to combine and create a smooth paste. Then add the rest of milk; mix well to create a smooth batter.
3. Use a heavy based frying pan, on low heat. Melt the cocoa butter.
4. Once the pan is heated, add approx 1/4 of the batter to the pan. Tilt the pan to spread the mixture.
5. Bubbles should form in the batter before you need to turn it over.
6. Each pancake should only take about 2 mins to cook at the most.
7. Serve with pure maple syrup!
Makes approx 4 to 5 medium sized pancakes.
I like to use cocoa butter for frying as it burns at a higher temperature, as well as it is probably the nicest tasting oil to use for sweet items- especially when frying. I couldn't imagine using olive oil, vegetable oil or coconut oil for this! Cocoa butter is expensive, but it is a nicer flavour, and it spreads very far. When I make these, I only oil the pan once.
Please note: I am not a dietician, I am not a chef or even a cook. I am actually a fashion designer, and you can read my other blog, "The World of Ms Penelope Red" here, if you like. Please take this into consideration if you decide to use my recipes, and if you have a very sensitive allergic reaction to dairy.