Breakfast Foods
Pancakes
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This pancake recipe was found on Sally’s Baking Addiction website. These pancakes are a delicious option for people on an IDDSI level 7 regular and IDDSI level 7 easy-to-chew diet.
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6 Tablespoons (85g) unsalted butter, melted and slightly cooled (plus more butter for greasing)
2 and 1/4 cups (281g) all-purpose flour(spooned & leveled)
1/3 cup (67g) granulated sugar
1 and 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 cups (480ml) buttermilk
1 teaspoon pure vanilla extract
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Melt the 6 Tablespoons (85g) of butter first. Microwave or stovetop—either is fine. Set aside to slightly cool until step 3. You don’t want it piping hot.
In a large bowl, preferably with a pour spout, whisk the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
In another large bowl, whisk the eggs, buttermilk, and vanilla extract together until combined. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients and gently whisk to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is thick and a few lumps are fine. Set aside as you heat the stove.
Heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick spray. Once it’s hot, drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Coat griddle/skillet with butter or nonstick spray, if needed, for each batch of pancakes.
Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve pancakes immediately with your choice of toppings.
Cover and store leftover pancakes in the refrigerator for up to 5 days.
For IDDSI level 7- Easy to chew:
Be cautious when adding fruits that have seeds, are fibrous, or hard, as they may not be suitable. A fruit puree would likely work better.
Pancakes should be light and fluffy without crispy sides.
Add syrup or butter for extra flavor and to moisten pancakes for a safer swallow.
IDDSI Level 6-Soft and Bite Size
Pancakes
Follow the same instructions and ingredients set for the IDDSI level-7 regular and easy-to-chew diets.
Before serving, cut the pieces into 1.5×1.5cm pieces. This is about the size of your index finger tip pad.
Before serving, check for softness by pressing a fork into a piece of pancake. When the fork is removed, the indentation should remain.
Add syrup, whipped cream, fruit puree, and enjoy!
IDDSI Level 5- Minced and Moist
Pancakes
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Follow the same ingredients as in the IDDSI level-7 regular and IDDSI level-6 easy-to-chew diets.
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Melt the 6 Tablespoons (85g) of butter first. Microwave or stovetop—either is fine. Set aside to slightly cool until step 3. You don’t want it piping hot.
In a large bowl, preferably with a pour spout, whisk the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
In another large bowl, whisk the eggs, buttermilk, and vanilla extract together until combined. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients and gently whisk to combine. Make sure there are no patches of dry flour at the bottom of the bowl. Set aside as you heat the stove.
Heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick spray. Once it’s hot, drop/pour a heaping 1/4 cup of batter on the griddle. Start to stir as if scrambling an egg. Continue stirring and chop the pancake with a spatula to achieve the appropriate minced size (4mm width and 15mm length)
Cook for around 4 minutes, continually stirring. Coat griddle/skillet with butter or nonstick spray, if needed, for each batch of pancakes.
Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Mince pancakes more if needed. Add syrup to the pancakes to moisten. Serve pancakes immediately with your choice of toppings.
Cover and store leftover pancakes in the refrigerator for up to 5 days.
IDDSI Level 4- Pureed
Pancakes
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7 Tablespoons (85g) unsalted butter, melted and slightly cooled (plus more butter for greasing)
2 and 1/4 cups (281g) all-purpose flour(spooned & leveled)
1/3 cup (67g) granulated sugar
1 and 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 cups (480ml) buttermilk
1 teaspoon pure vanilla extract
3 oz whole milk
1 tablespoon syrup
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Melt 6 Tablespoons (85g) of butter first. Microwave or stovetop—either is fine. Set aside to slightly cool until step 3. You don’t want it piping hot.
In a large bowl, preferably with a pour spout, whisk the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
In another large bowl, whisk the eggs, buttermilk, and vanilla extract together until combined. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients and gently whisk to combine. Make sure there are no patches of dry flour at the bottom of the bowl. Set aside as you heat the stove.
Heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick spray. Once it’s hot, drop/pour a heaping 1/4 cup of batter on the griddle.
Cook for around 4 minutes, continually stirring. Coat griddle/skillet with butter or nonstick spray, if needed, for each batch of pancakes.
Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked.
In a blender, add 1 pancake, 3 oz of whole milk, 1 tablespoon of melted butter, and 1 tablespoon of syrup. Blend for 3-5 minutes until the consistency is smooth and pudding-like. Continue the process for the desired number of pancakes.
Cover and store non-blended pancakes in the refrigerator for up to 5 days.