FODMAP — Modify

Use lactose-free milk and gluten-free flour.

Ingredients §

Dry §

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tbsp sugar
• ¼ tsp salt

Wet §

• 1 large egg
• ¾ cup milk
• ¼ tsp vanilla extract
• 1 tbsp salted butter, melted

For the pan §

• 1 tsp salted butter

Method §

Make the batter §

1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
2. In another bowl, beat the egg and whisk in the milk, vanilla, and melted butter.
3. Pour the wet ingredients into the dry and mix until just incorporated. If the batter seems too thick, add more milk a little at a time.

Cook §

1. Melt the butter in a large skillet or griddle over medium heat.
2. Ladle about ¾ cup of batter onto the skillet for each pancake.
3. Cook until bubbles break the surface and the underside is golden brown — about 3 minutes.
4. Flip with a spatula and cook about 1 minute more on the second side.
5. Remove and repeat until all the batter is used.

Serve §

Serve with butter, syrup, fruit, or any toppings you like.

Expert tips

• Measure flour by weight if possible. Otherwise: spoon-fluff the flour, spoon it into the cup, level off with a knife. Don’t scoop directly with the cup.
• Lumpy batter is fine. Stir until there are no flour streaks but lumps are still visible. Don’t overmix.
• Check your baking powder is fresh — old or expired baking powder gives flat pancakes.
• Wipe the pan between pancakes. Butter eventually burns; wipe and re-butter for each one.
• Flip when bubbles just begin to pop, not before.