Saturday, December 15, 2018
Even though I now have a go-to pancake recipe, I like to try something new once in a while, especially if it has a flavor (as opposed to a plain pancake). I can tell you that red velvet pancakes were, surprisingly, not worth it. Neither were these oat flour pancakes. But then I saw this post on Symmetry Breakfast and decided to make corn custard pancakes. It’s pretty easy – just swap out half the flour for corn flour and add a tablespoon of custard powder. Delicious! I might even increase the amount of custard powder next time, because I couldn’t really tell it was there.
100 g. all-purpose flour
100 g. corn flour
1 Tbsp. baking powder
1 Tbsp. custard powder (or more, see note above)
1 pinch of salt
1 Tbsp. sugar
1 ¼ cups lactose-free milk
In a mixing bowl, whisk together flour, corn flour, baking powder, custard powder, salt, and sugar.
In another bowl, combine eggs and milk and whisk vigorously until eggs are foamy.
Whisk the dry ingredients into the wet ingredients until just combined. Set aside for 15 minutes.
Put a teaspoon of butter, margarine or oil in a pan and melt over medium heat. Drop a ladle-full of batter into the pan and cook until it starts to rise up and bubble; flip over and continue to cook until golden brown. Remove from the pan and keep warm while repeating with the rest of the batter, greasing the skillet again as needed.
Serve warm with syrup and fresh berries, if desired.