Preparation time
30 min
Cooking time
45 min
Makes
14 big pancakes (ø 30cm)
This is a basic pancake recipe that can be enjoyed any time of the day with either sweet or salty fillings. The secret is the addition of psyllium powder, a dietary fiber powder that makes the pancakes more elastic and healthier!
Ingredients
- 440 g plain flour, sifted
- 1 tsp salt
- 2 tsp sugar
- 1 litre semi-skimmed milk (fx. 1,5%)
- 4 large eggs
- 15 gr psyllium (optional)
- 200-300 ml extra water, if psyllium is added, since it absorbs moisture
- a bit of butter for the pan
Method
Step 1
Mix all the dry materials in a large bowl.
Step 2
Add the eggs lightly beaten and ca. half of the milk and whisk.
Step 3
Continue whisking while adding the rest of the milk/water. If the batter is too thick add some more liquids.
Step 4
When the batter is smooth, put it in the fridge for at least 30 min.
Step 5
Melt a bit of butter in a preheated large pan, or even better a pancake maker, and add a ladleful of batter spreading it around to get a nice thin and even layer.
Step 6
Cook for about 30-40 secs on each side til golden brown.
