Basic Pancake Recipe

"Sift 125g plain flour into a bowl. Make a well in the centre, crack in an egg and gradually pour in 300ml skimmed milk. Whisk gently, using a balloon whisk, until you have a lump-free batter. Set aside for 20 minutes. Heat a small, non-stick frying pan and wipe with a little sunflower oil. Pour the batter into a jug and add enough mixture to coat the base of the pan. Cook for around one minute on each side, pile onto a plate and keep warm in a low oven until all the pancakes are cooked.

Makes 12 pancakes.

Nutritional information: 54 calories, 1g fat and 9g carbs (½ Unit) per pancake.

• Roll your pancake up with a banana inside
• Top with chopped fruit and natural yoghurt
• Top the pancake with berries such as blueberries - you can add these to the batter in the pan
• Use up to a half wholemeal flour for a heartier brekkie

• Use pancakes instead of lasagne or cannelloni and fill with meat, cheese or vegetables and pasta sauce
• Fill with pieces of chicken or duck (drain off excess fat) and top with sliced cucumber, spring onions and plum sauce for an oriental touch
• Fill with spinach, sundried tomatoes, a little feta cheese and flavour with chopped mint
• Use in place of a tortilla wrap for chilli or fajitas

• Top with fruit and fromage frais or Greek yoghurt
• Serve with frozen yoghurt or sorbet

• Drizzle over honey or full fruit jam and lemon juice
• Fill with apple sauce and raisins with a sprinkling of cinnamon"


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