Fortified Pancake Recipe Suitable for Dysphagia Patients

Danila AM, Gill K, O’Brien M, Scanlon C, Ward S, Burke R, Danaher P. 2026. Adaption of a Traditional Pancake Recipe to a Fortified Pancake Recipe Suitable for Dysphagia Patients at Level 6 on the IDDSI Scale., International Journal of Molecular and Physical Gastronomy, 12(1), 7, 1-10. doi: 10.17180/ijmpg-2026-art07.

Adaption of an American pancake recipe to a fortified pancake recipe suitable for dysphagia patients at level 6 on the IDDSI scale

Alexandru-Mihai Danila1, Katie Gill1, Marcus O’Brien1, Callum Scanlon1, Sarah Ward1, Róisín Burke2*, Pauline Danaher2

1. Students at TU Dublin, Ireland
2. Lecturers at TU Dublin, Ireland

* Corresponding author: roisin.burke@tudublin.ie

Abstract

In this project-based learning assignment, an American traditional pancake recipe was adapted to make it suitable for consumption by people suffering from ‘dysphagia’. The aim was to produce a pancake matching the International Dysphagia Diet Standardisation Initiative (IDDSI) level 6, also known as ‘soft and bite-sized’, but without compromising on the main sensory attributes of the dish. A two-stage process was used to soften the pancake. Firstly, whipped egg whites were included in the recipe, and the resulting batter was put into a siphon, and nitrous oxide gas was dispensed into the mixture to produce a foam. The next stage involved soaking the cooked pancake in a calcium and vitamin D3 fortified maple flavoured liquid. Comparative sensory analysis was carried out by 14   experienced  panellists   who determined   consistency (p < 0.001) to be the only significantly different sensory attribute. A successful adaption of the traditional recipe, was achieved, using a culinary innovative two stage process.

Keywords

project-based learning, dysphagia, consistency, pancakes, traditional