One-cup pancakes

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per serving

  • kcal193
  • fat10g
  • saturates4g
  • carbs18g
  • sugars3g
  • fibre1g
  • protein6g
  • salt0.3g
  • Ingredients
  • Method
  • Ingredients

  • 1 cup plain flour
  • 1½ cups milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a ‘complete’ food…

  • 1 large egg or 2 medium eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 20g butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp vegetable or sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It’s usually…

  • caster sugar and lemon wedges, to serve (optional)
  • Method

    1. Tip the flour and a pinch of salt into a bowl. Make a well in the centre and pour in the milk and egg. Whisk together, starting in the middle, to create a smooth batter. It should be the thickness of double cream. 

    2. Heat a little of the butter and oil in a non-stick frying pan. Add a sixth of the batter to the pan, quickly swirling it so there are no holes. Fry on one side for 1-2 mins then flip over and cook for a further 1 min. Keep on a plate, covered, in a warm oven. Repeat with the remaining batter to make six pancakes in total. Serve with sugar and lemon, if you like. 

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