This is a Dex+ version of "Good Old-Fashioned Pancakes" from Allrecipies. The origingal recipe uses the simplest ingredient list, and results in terrific pancakes. My husband liked them quite a bit, and he's not even a pancake fan.
We doubled the recipe, added vanilla, and adjusted the sugar and fiber to be Dex+. This is the thing to make when we want waffles, but we're out of buttermilk.
We froze the extras, and the kids toasted them on "defrost", having them for breakfast on school mornings. I didn't get any because they ate them all. I take that as an endorsement. Have them with Maple Syrup Dex+, and try with some blueberries thrown into the batter too.
Yield: about 18 pancakes
360 g (3 cups) all-purpose flour
2 Tbsp + 1 tsp baking powder
2 tsp salt
22 g dextrose
5 g sugar
2 1/2 cups milk
1 tsp vanilla
6 Tbsp butter
- In a large measuring cup, melt butter. Whisk in milk, vanilla, and eggs until combined.
- In a large bowl, whisk together flour, baking powder, salt, dextrose, sugar, and fiber. Make a well in the dry ingredients, and pour in the wet ingredients. Stir until just smooth.
- Heat a skillet or griddle (cast iron works well) to 350° - 375°. Melt a pat of butter and before it smokes, pour ¼ cup scoop of batter for each pancake.
- When the pancake sets on the edges, has bubbles throughout that do not close up, and has a dark golden color on the bottom, flip. Cook until the other side is also dark golden, and serve immediately or hold in a warm oven until all are done.
- To freeze, allow to cool completely, then store in a ziplock bag.