Ingredients:

• 500 ml milk
  • 100 grams granulated sugar (if you prefer sweeter pancakes, you can add more sugar, but be cautious as they can burn easily when cooked)
  • 1/4 tsp salt
  • 1 medium egg
  • 40 grams wheat flour
  • 200 grams rice flour
  • 1 tsp instant yeast

Instructions:

Cooking Tips:

• Temperature Control: Ensure the skillet is not too hot to prevent the pancakes from burning. Medium heat works best for even cooking.
• Batter Rest: Allowing the batter to rest gives the yeast time to work, resulting in lighter and fluffier pancakes.

• Consistency: If the batter is too thick, you can add a little more milk to reach the desired consistency. If it’s too thin, add a bit more rice flour.

Nutritional Benefits:

These pancakes are a delightful way to start your day.

The combination of wheat and rice flour provides a unique texture and flavor, while the milk and egg add protein and essential nutrients. Although they contain sugar, you can adjust the amount to suit your taste and dietary preferences.

Why You’ll Love This Recipe:

You’ll love this Classic Grandma’s Pancake Recipe for its simplicity and nostalgic flavor.

The unique blend of wheat and rice flours gives these pancakes a light and airy texture, making them a delightful breakfast treat.

The addition of yeast adds a subtle tanginess and helps the pancakes rise beautifully.

Whether enjoyed plain or with your favorite toppings, these pancakes are sure to bring back memories of traditional, homemade breakfasts.

Dietary Information:

• Vegetarian: This recipe is suitable for vegetarians as it contains no meat or meat products.
• Dairy: The recipe includes milk, but you can use a dairy-free alternative if you have lactose intolerance or prefer a dairy-free diet.
• Gluten-Free Option: Substitute the wheat flour with a gluten-free flour blend to make these pancakes gluten-free.