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Pancakes

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Ingredients
  Plain flour 4 Ounce
  Salt 1⁄4 Teaspoon
  Egg 1
  Milk 1⁄2 Pint
  Salt 1 Pinch
  White cooking fat 1 Ounce
To serve
  Caster sugar 1 Tablespoon
  Orange juice/Lemon juice 1 Tablespoon
  Orange pieces/Lemon chunks 1⁄4 Cup (4 tbs) (For Garnish)
Directions

MAKING
1. PREPARE BATTER: In a wide bowl, sift flour and salt. Make a dent in the middle of the flour. Break open an egg into that dent. With the help of a wooden spoon, stir the egg and draw in the flour from around the side. Gradually pour in just enough milk to blend all the flour and form a thick paste. Blend very well to remove all lumps to make a smooth mixture. Add in the remaining milk gradually and stir. Whisk the batter well for about 5 minutes or until small air bubbles appear all over the surface.
2. Heat a frying pan and melt enough fat in to only just cover the bottom.
3. Using a deep spoon, pour in batter, tilt and rotate the pan to give a thin layer over the base.
4. Let it cook till the underneath is golden and the top set for about 1 minute. Cook over low flame.
5. With the help of a palette knife or toss. Cook the other side until it is golden.
6. Take a piece of sugared paper and turn the pancakes on to it. Scatter caster sugar and fruit juice over it. Roll up.

SERVING
7. Upon a hot dish, serve the pancake hot.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Breakfast
Method: 
Browned
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apple
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
2

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 490 Calories from Fat 192

% Daily Value*

Total Fat 21 g32.9%

Saturated Fat 7.5 g37.3%

Trans Fat 0 g

Cholesterol 129.8 mg43.3%

Sodium 453.2 mg18.9%

Total Carbohydrates 63 g21.2%

Dietary Fiber 2.1 g8.2%

Sugars 17.3 g

Protein 11 g21.3%

Vitamin A 6.4% Vitamin C 27.3%

Calcium 16.8% Iron 4.1%

*Based on a 2000 Calorie diet

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Pancakes Recipe