Easy pancakes
Learn a skill for life with our foolproof crêpe recipe that ensures perfect results every time - elaborate flip optional
Difficulty and servings
MAKES 12
Preparation and cooking times
Prep 10 mins
Cook 20 mins
plus optional standing
Low-fat, Super healthy
- Put the flour, eggs, milk 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 (see Step 3, above) 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.
PER PANCAKE
61 kcalories, protein 3g, carbohydrate 7g, fat 2 g, saturated fat 1g, fibre 0g, sugar 1g, salt 0.1 g
Recipe from Good Food magazine, February 2013.
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http://www.bbcgoodfood.com/recipes/2907669/
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Ingredients
- 100g plain flour
- 2 large eggs
- 300ml milk
- 1 tbsp sunflower or vegetable oil , plus a little extra for frying
- lemon wedges, to serve (optional)
- caster sugar , to serve (optional)
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Difficulty and servings
MAKES 12
Preparation and cooking times
Prep 10 mins
Cook 20 mins
plus optional standing
Low-fat, Super healthy
Ingredients
- 100g plain flour
- 2 large eggs
- 300ml milk
- 1 tbsp sunflower or vegetable oil , plus a little extra for frying
- lemon wedges, to serve (optional)
- caster sugar , to serve (optional)
PER PANCAKE
61 kcalories, protein 3g, carbohydrate 7g, fat 2 g, saturated fat 1g, fibre 0g, sugar 1g, salt 0.1 g
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12 February 2013
louiseradcliffe rated and commented on this recipe
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13 February 2013
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