Pancakes!!!

[Drummer]

It can be done.
I took my trusty blender, poured in a little water, added three eggs, a blob of mozzarella from Lidl, torn up into half a dozen pieces, and a tablespoon of psyllium flour (not the whole husk).
After a quick whizz it obviously needed more water to make it look like a normal Yorkshire pudding or pancake batter, so I adjusted that and completely forgot to add the thick cream I had meant to add in.
I melted butter in a pan with olive oil - about half and half. When molten but not overheated, I poured in the batter and let it cook gently - it looked very like a pancake. It even smelt like a pancake.
It was slightly fragile, but when it began to crisp a little and bubble up I loosened it carefully with a fish slice (for extra support) and that got the fat under it for half a minute so I could could then flip it.
When it was looking cooked, I plated it, sprinkled with lemon juice and a granular sweetener.
It is a pancake!!
I am going to have at least one more - no no - admit it - I am going to eat the lot.

Yum yum yum yum num num num

 

[Vonny]

Well done @Drummer, I am seriously impressed and now very hungry for pancakes. I have trouble making "normal" pancakes though because I can never get the texture quite right. Glad you enjoyed them

 

[Ditto]

I'm just gonna have a big low carb breakfast so I can have one ordinary pancake for dinner with a squirt of lemon, but will stop at one rather than the numerous ones I'd usually have with Tate&Lyle syrup etc.

I would kill for a syrup butty, never mind a darned pancake.

 

[Drummer]

I will make a change - one teaspoon of psyllium, not a tablespoon.
Add enough water to make a thick batter, and do not leave it to stand.
The psyllium adds to the texture, but to make it pourable I needed to add more water, and that was too much. It increased the cooking time considerably. There were holes being made in the pancake as it cooked due to the steam boiling off - not good, so less thickener next time.
Even so - they were great.
The blobs of mozzarella are 125gm drained weight, I think. Maybe 120gm - somewhere close anyway.
The whole lot is minimal carbs so lots of opportunities for fillings.

 

[Drummer]

Definitely too much psyllium in the first batch, I had to scoop it out and shake the pan to thin it out, then cook for longer after adding the water, but they are very like 'real' pancakes.
I might have to make more tomorrow, just to perfect the recipe and method.