Thicker than crepes, but thinner than Scotch pancakes. Traditionally served with sugar and a bit of lemon juice but good really with just about any filling, savoury or sweet.
The original recipe reads - for every pancake, use 2 tablespoons flour, halfway between heaped and rounded and 1 egg. Add a small pinch of salt and enough milk to make a batter.
Whisk all ingredients together. Should have a smooth batter. Let it sit for a minimum of 30 minutes undistrubed.
Heat a small amount of oil in a shallow skillet over a medium high heat. Ladle in 1/2 cup batter and swirl all around the bottom of the skillet.
Let cook until set on top then flip over. Cook another 1 - 2 minutes and slide out onto a plate.
To serve, traditionally:
Drizzle with lemon juice and sugar
Or sprinkle with sugar
Or drizzle with honey.
Or whatever you like.
Fold into quarters or roll up.
A family favourite on pancake day.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (220g)|
|Recipe Makes: 2|
|Calories from Fat: 102 (38%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 225.5mg||69 %|
|Sodium 126.6mg||4 %|
|Potassium 299.7mg||8 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 27.4g|
|Protein 13.7g||20 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 271
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