On Friday night, my fiance put in a breakfast request of pancakes for Saturday morning as opposed to going to McDonald’s.
We usually order a bagel meal for me and he has a mcmuffin for me – sometimes we have it on Saturday and Sunday and to be honest, £20 a weekend is quite expensive.
So yesterday morning I scouted for top notch recipes and compared American pancakes from Heston, Nigella and Jamie. I found their milk to flour ratio was about the same – 1.3 times more milk than flour. I used this theory to adapt my own recipe that incorporated healthier choices – although not the healthiest.
Here are the ingredients I used:
200ml semi skimmed milk
150g plain flour
1tsp baking powder
2 large eggs
15g low fat spreadable butter (melted)
3tbsp granulated sweetener
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Add all of the dry ingredients in to a large mixing bowl.
Make a well in the centre and pour in the milk, melted butter, crack in the eggs and whisk until smooth.
Using a mini frying pan, spray with frylight and put over medium to high heat.
Spoon into the pan a tablespoon of pancake mixture and fry until you see some signs of bubbling, then flip immediately for approximately 30 seconds and stack on a plate.
Keep continuing until all the mixture has gone.
It makes approximately 25 small pancakes.
I served with lean grilled bacon rashers crushed on top and drizzled with maple syrup.
If you try this, please let me know and I hope you enjoy!