Purrfect Pancakes ~ Susan Lynne Schwenger ~the Exchanger Style

healthy pancakes
using cassava & Almond flour

cassavaAlmondPancakes.jpg

 

:
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons NON ALUM baking powder
• 1 teaspoon SEA salt
• 1 tablespoon ORGANIC CANE sugar
• 3 tablespoons SALTED butter, melted
• 1 XLARGE egg
• 1 1/4 cups buttermilk (you CAN, use milk, but, Grandma used buttermilk)
1 tsp of real vanilla (not stimulated vanilla, but, the real type)
• BUTTER, FOR FRYING

also, always use REAL MAPLE SYRUP (NOT SUGAR WATER)

:

1. Sift together flour, baking powder, salt, and sugar in a large bowl.

2. Whisk in melted butter, egg, REAL VANILLA and milk until combined. Let batter rest for 5 minutes.

3. Preheat a large skillet over medium-high heat.
Melt a bit of butter, for frying.
Pour batter into the hot skillet, about 1/4 cup of batter for each pancake.

Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake.

Flip and cook until golden, about 1 to 2 minutes.

Makes 12 pancakes.

 

Peter Ell says:
In Europe too, at least Scandinavia.
Pancakes are thin like that. Crepes are enormous pancakes

02 FEB 2023 - is crepe / flapjack / pancake day

TODAY is Crepe - FlapJack - Pancake Day
but, in south africa, they'd call this a PANCAKE...
and; in south africa, what we call a pancake,
they call a flapjack ?
(i've got a few south african friends, maybe they will weigh in ?)