Pancakes
A simple and versatile pancake recipe, perfect for both sweet and savory toppings.
Equipment
- Bowl
- Frying pan
- Wooden spoon
- Spatula
- Sieve
- Measuring cup
- Stove
Ingredients
- 225 g flour plain
- pinch of salt if desired
- 1 egg
- 425 ml milk low-fat
Instructions
- Sieve the flour and salt (if using) into a bowl.
- Make a hole in the centre of the flour and drop in the egg with ¼ of the milk.
- Stir the egg mixture in the centre of the bowl with a wooden spoon, allowing the flour to fall in gradually from the sides.
- Add the rest of the milk slowly, beating well to avoid lumps.
- Pour a thin layer of the mixture onto a hot, non-stick pan.
- Use a spatula to turn the pancake over when bubbles start to appear on top.
Notes
Serve with a little caster sugar or lemon juice. Try savory fillings like cooked chicken, mushrooms, or bolognese sauce, or sweet options like jam, stewed fruit, or fried bananas.
Nutrition per Serving
Calories: 266kcalCarbohydrates: 49gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 46mgSodium: 58mgPotassium: 244mgFiber: 2gSugar: 5gVitamin A: 267IUCalcium: 148mgIron: 3mg
Source
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0. Tried this recipe?Let us know how it was!