|Recipe type: Breakfast
|Serving Size: 2 (4-inch) pancakes||Phe (mg): 87|
|Calories (kcal): 333.5|
|Protein (g): 1.8|
|Fat (g): 12|
Who doesn’t love pancakes? What I particularly like about these pancakes is that it doesn’t require any special PKU flours. Everything in this recipe can be purchased at a regular grocery store and it’s easy to modify for the entire family to use. Plus, I love blackberries and maple syrup and what better way to combine them than on top of a pancake! Note that if you want to make them into heart shapes, you will need heart shaped cookie cutters. Also, you can use this exact same recipe to make waffles.
- • ¼ cup of all purpose white flour
- • ¼ cup of cornstarch
- • ½ tsp of baking powder
- • ½ tsp of salt
- • 1 tablespoon of oil
- • 6 to 8 tablespoons of water
- • 2 more tsps of oil to cook the pancake
- • Non-PKU Version: Replace the cornstarch with an equal amount of flour
- • ¼ cup of blackberries
- • 1 tsp of vanilla extract
- • ¼ cup of maple syrup
- Puree the blackberries, vanilla extract, and maple syrup. Transfer this to a small pot and gently simmer it over medium-low heat for about 3 minutes once it starts simmering.
- Combine the flour, cornstarch, baking powder, and salt. Add the oil and water until you have a pancake batter.
- Lightly oil a pan and bring it to medium heat.
- Lightly oil a heart-shaped cookie cutter.
- Place the cookie cutter on the pan and pour ¼ of the batter into the cookie cutter. Cook this for 2 minutes, then lift up the cookie cutter and remove it.
- Flip the pancake and cook for 1 more minute. Repeat until you have used up all the batter.
- If you want to skip the cookie cutter and just make a round pancake, pour the batter directly into the pan, give it a quick tilt all the way around, cook the pancake for 2 minutes, then flip it and cook it for 1 more minute.
- Top with the syrup.
Non-PKU version: Top with chopped pistachios, pine nuts, or walnuts when you are done.