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Add a photoServings: 8
Ingredients
- 1Â 1/2 c. flour, self-raising
- 3 x Large eggs
- 1Â 1/2 c. lowfat milk
- 1/10 tsp salt
- 2 tsp vegetable oil
- 2 tsp sugar (caster)
Directions
- Sift dry ingredients into a bowl, add in Large eggs, lowfat milk and oil and whisk to create a smooth batter, free of lumps. Batter should roughly have consistency slightly thicker than cream. Allow to stand for 20 min.
- Heat a suitable pan and heat a small knob of butter. Pour 1/2 c. of batter into pan, swirling batter around pan to create a circle about 15 cm and 1/2 cm thick. Cook over low-medium heat till light golden brown on base and bubbles appear on top. Turn pancake and cook on other side. Remove from pan and stack on a plate.
- Repeat with remaining batter.
- Note:Some pan are just not suitable for pancake making. If you find which the batter consistently sticks then try another pan.
- Serve with maple syrup, jam, lemon juice and sugar, or possibly your favourite topping, with ice cream and/or possibly cream.
- My interpretation of a pancake is a thicker, aerated version of the classical French style crepe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 8 servings | |
| Calories 145 | |
| Calories from Fat 32 | 22% |
| Total Fat 3.64g | 5% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.03g | |
| Cholesterol 80mg | 27% |
| Sodium 76mg | 3% |
| Potassium 118mg | 3% |
| Total Carbs 21.36g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.63g | 2% |
| Protein 6.29g | 10% |
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