Pancakes

Fluffy buttery pancakes made with a simple batter of flourmilkand eggs

American
Desserts

230

Calories

32.7 g

Carbs

8.2 g

Fat

6.4 g

Protein

Pancakes

Method

Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.

Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

Serve with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

Ingredients

Sunflower Oil

Sunflower Oil

1 tbls

Sugar

Sugar

to serve

Raspberries

Raspberries

to serve

Blueberries

Blueberries

to serve

Egg

Egg

2 large

Whole Milk

Whole Milk

300ml

Flour

Flour

100g

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