Kidney-Friendly Pancake Recipe
Ingredients
Pancake Batter (1 serving)
- 15g plain flour
- 50mls of milk
- 1/4 egg (You can whisk an egg and then use approximately a quarter of the mixture)
Pear & Chocolate Topping (Optional for 1 serving)
- 1/8 pear, thinly sliced
- 1/4 tbsp whipped cream
- A small piece of dark chocolate, finely grated
Blueberry Jam & Whipped Cream Topping (Optional for 1 serving)
- 1/4 tbsp blueberry jam
- 1/4 tbsp whipped cream
You can choose either the Pear & Chocolate topping or the Blueberry Jam & Whipped Cream topping based on your preference for that single serving.
Please note that dividing an egg into quarters can be tricky. You might whisk one egg and then measure out about a quarter of the liquid for your single serving. The rest can be refrigerated for future use, perhaps for scrambled eggs or another small batch of pancakes.
Pancake Batter (2 servings)
- 30g plain flour
- 100mls of milk
- 1/2 egg (You can whisk a whole egg and then use approximately half of the mixture)
Pear & Chocolate Topping (Optional for 2 servings)
- 1/4 pear, thinly sliced
- 1/2 tbsp whipped cream
- A small piece of dark chocolate, finely grated (around half of a regular square)
Blueberry Jam & Whipped Cream Topping (Optional for 2 servings)
- 1/2 tbsp blueberry jam
- 1/2 tbsp whipped cream
You can either make two servings of one topping or one serving of each topping to enjoy some variety!
Pancake Batter (3 servings)
- 45g plain flour
- 150mls of milk
- 3/4 egg (You can whisk a whole egg and then use approximately three-quarters of the mixture)
Pear & Chocolate Topping (Optional for 3 servings)
- 3/8 pear, thinly sliced
- 3/4 tbsp whipped cream
- A small piece of dark chocolate, finely grated (around three-quarters of a regular square)
Blueberry Jam & Whipped Cream Topping (Optional for 3 servings)
- 3/4 tbsp blueberry jam
- 3/4 tbsp whipped cream
You can choose to make all the servings with one type of topping or mix and match as you like!
Method
Pancake Batter:
- In a mixing bowl, add 45g of plain flour.
- Pour in 150mls of milk.
- Whisk the flour and milk by hand until no lumps remain.
- Whisk in 3/4 of a whisked egg into the mixture.
- Place a frying pan over medium heat and melt enough butter to thinly coat the bottom of the pan.
- Pour in enough batter to thinly cover the bottom of the frying pan.
- Cook until the batter is set and starts to brown on the edges. Then flip the pancake.
- Once flipped, cook for a few more seconds until done, then transfer to a plate and cover with foil to keep warm. Repeat until all batter is used up.
Pear & Chocolate Topping (Optional):
- On one hot pancake, sprinkle over the finely grated dark chocolate and watch it melt.
- Evenly spread sliced pear pieces over the chocolate.
- For added indulgence, spread 3/4 tablespoon of whipped cream over the pear slices.
- Roll the pancake and enjoy!
Blueberry Jam & Whipped Cream Topping (Optional):
- On another hot pancake, spread 3/4 tablespoon of blueberry jam.
- Spread 3/4 tablespoon of whipped cream over the jam.
- Roll the pancake and enjoy!
Feel free to repeat the topping steps for each pancake you make, and you can alternate between the two toppings for variety. Enjoy your delicious pancakes!