Saturday Morning Pancake Brunch


Dear Big Sister,

Do you see these Pancakes?
That can only mean one thing: Time for brunch! Weekend brunches are the best: Bacon, eggs, fruit, salmon and, most importantly, pancakes. They really make or break a good brunch. Especially eating LowFODMAP. Bread  is hard to come by and often crumbles into bits if you just look at it the wrong way. But not pancakes! They are fluffy and warm and just the best, so here is my favourite recipe.

Fluffy American Pancakes
(adapted from Jamie Oliver)
Serves two hungry brunchers.

You will need: 3 eggs
115g good gluten free flour
1 heaped teaspoon baking powder
140ml milk of your choice (I use lactose-free)
A pinch of salt

1. Separate the eggs into two bowls. Make sure the bowl for the egg yolks is big enough for the entire dough.

2. Add a pinch of salt to the eggwhites and whip them to stiff peaks.

3. Mix the flour and the baking powder.

4. Add the flour-and-baking-powder-mix and the milk to the egg yolks. Mix everything until a smooth batter forms.

5. Now take a big wooden spoon and fold the egg whites into the batter.

6. Take a little batter at a time and bake them in a skillet over medium heat, until they are golden from both sides.

FODMAP Servings: 
The high FODMAP ingredient here could be the gluten-free flour. Mine, however, doesn't have any, so you could eat them all alone! Be careful with any toppings though.

Tip: If you want to add blueberries or chocolate chips, add them while the pancake is frying on the first side. Just sprinkle a couple into the soft side before turning them around. 

Hugs from Zurich - Henrike

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