PKU Pancakes
An easy low protein recipe for reliable PKU pancakes: photos & video guides :)
Ideas for protein-free, and measured protein toppings.
Ingredients
- 125g PKU (protein-free) flour
- 1/2 teaspoon baking powder
- 1 teaspoon caster sugar
- 200ml PKU (protein-free) 'milk'
- 20g melted butter
- oil or butter for frying
- Toppings! Lemon and sugar (my favourite) is protein-free. Or try blueberries and measured amounts of whipped cream
The photos show Nutricia products, as that is what I use at the moment. This recipe works with other PKU prescription flours/mixes, and with protein-free plants milks from the shops.
Ingredients, and mixing. Keep going until you get a mixture which flows like the video below.
Method
- Measure the flour, sugar, and baking powder into a large jug or bowl.
Tip: use a jug for mixing, the spout helps reduce mess when pouring.
- Gradually mix in the melted butter and the milk, adding a little bit at a time. It will look lumpy at first, but persevere.
Tip: use a spatula or a spoon, this can reduce lumps.
- Mix until you have a batter which drops off the spoon easily, like in the video below. (Note the odd lump, no one is perfect!)
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Video showing the 'drop' of a decent pancake batter off the spoon
- Get your frying pan hot. I always test it with a little drop of pancake batter, like in the left-hand photo below.
- When your test piece looks ready, remove it (nom!). Pour batter into centre of the pan, it will spread out so don't cover the whole pan.
- As the pancake cooks, bubbles will form in the uncooked top (middle photo below). When this side of the pancake starts to firm up around these bubbles, it is ready for flipping (photo on the right.)
1: Test piece showing pan is hot enough. 2: bubbles starting to form. 3: pancake 'drying up' & ready to flip
- Toppings time: My favourite is lemon and sugar. Please share your topping ideas below.
Pancake topping suggestions: Blueberries & cream, or lemon & sugar
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