Recipe testing so you don’t have to – lactose-free pancakes

When I was a kid, making pancakes always involved us three (me and my two brothers) rotating through three different roles: eating, hopping around impatiently waiting for the next one to be ready, and franticly waving the front door back and forth hoping the fire alarm would stop beeping.

This pancake-making session was a bit more chilled out but just as fun.


Pancakes for breakfast

9oz plain flour

900ml Arla lactofree milk

Two eggs

Oil (or whatever you fancy, I used goat butter) for frying

Lemon juice and sugar, or other toppings

Mix everything except the butter/oil, lemon juice and sugar with an electric mixer until you have a thick and creamy batter.

Pour a ladle-full into a hot oiled/buttered frying pan, rotate the pan so you have a thin layer of batter covering the base.

Fry for a couple of minutes, or until there are golden brown patches on the underside of the pancake.

Shake the pan and flip.

Fry for a couple of minutes on the other side then serve.

Add your topping – lemon juice and sugar on pancakes are a must for me, nothing else quite does it.

NB – I increased the amount of flour in this recipe to get a thicker batter, other than that it worked fine and they tasted great – crispy and stodgy in all the right places 🙂






This entry was published on May 20, 2012 at 7:00 am and is filed under baking and cooking. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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