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ABEILLE | Cellular Blankets | The Perfect Layer

Dairy-Free American pancakes

Michelle

Dairy-Free American pancakes: These are the tastiest, fluffiest pancakes I have ever made & I'm ashamed to admit Oliver & I ate them all before Daddy got up. I added mashed banana to the batter before cooking but you could also add a large handful of fresh blueberries.20140508-205759.jpg Ingredients 135g/4¾oz plain flour 1 tsp baking powder ½ tsp salt 2 tbsp caster sugar 130ml/4½fl oz Almond milk 1 large egg, lightly beaten 2 tbsp olive oil (I use a light Olive oil), plus extra for cooking For a dairy version you can use cows milk instead of almond milk & butter instead of olive oil

To serve Maple syrup

Method Sift the flour, baking powder, salt & caster sugar into a large bowl 20140508-205741.jpg In a separate bowl or jug, lightly whisk together the almond milk & egg, then whisk in the olive oil Pour the milk mixture into the flour mixture & using a fork, beat until you have a smooth batter 20140508-205750.jpg Tip: Any lumps will soon disappear with a little mixing Let the batter stand for a few minutes & if your adding fruit pop it in at this stage & gently mix Heat a non-stick frying pan over a medium heat, pop a little olive oil in the pan & wipe out an excess with kitchen paper so that the pan is only very lightly oiled Add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time) Tip: the batter may seem very thick but this is how it should be Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick. Repeat until all the batter is used up You can keep the pancakes warm in a low oven, but they taste best fresh out the pan. Serve with lashings of real maple syrup... 20140508-205809.jpg I will certainly be making these again so that hubby can have some too.. Enjoy! Michelle X