Delicious and very soft pancakes. Potato starch is a wonderfully light alternative to wheat flour. Because of its consistency, it is easy to use and has no effect on taste. Just replace one third of flour with the starch. It gives pancakes or cakes a very soft texture. Do not over use it as it does not rise and could leave your baked good… flat.
For about 12 pancakes
1- Sift together 100 gr of flour with 50 gr of potato starch, one tablespoon of baking powder, a pinch of salt and one generous tablespoon of either brown sugar or honey.
2- Mix in one and a half cup of milk, one egg (well beaten) and two tablespoons of melted and cooled butter (about 25 gr).
3- Let it stand 15 minutes, then cook one at a time on a warm pan turning the pancakes over only once.
Serve with jam or honey, and fresh fruits of the season. Today I served them with mandarines and kiwis.