BERO PANCAKES
I loved these growing up. They use the same batter as Toad in the Hole, so it's often convient to make these meals within a couple of days of each other.
Provided by Houmous Monster
Categories Breakfast
Time 25m
Yield 8 pancakes, 2 serving(s)
Number Of Ingredients 5
Steps:
- In a blender or food processor mix the milk eggs and salt. Add the flour in small amounts and mix each time to avoid lumps. The consistency should be about equal to single cream.
- Heat up the frying pan over a medium-high heat and add a bit of oil. When it beguins to smoke stir the batter and pour a thin layer over the bottom of the pan.
- When the air bubbles start coming through and most of the pancake has turned colour leaving a thin white coating turn the pancake over.
- For the second side wait a few seconds & then check to see to see if nice and golden. It's much easier to check the second side as you pancake is now one piece.
- Serve on a warm plate with either syrup & butter, sugar and lemon, or if you're going for a war years recipe vinigar & sugar.
- To freeze just stack between layers of baking paper. Slide into ziplock bag and freeze.
Nutrition Facts : Calories 315.9, Fat 7.1, SaturatedFat 3.5, Cholesterol 98.9, Sodium 169.7, Carbohydrate 49.1, Fiber 1.5, Sugar 0.2, Protein 12.6
GOOD OLD FASHIONED PANCAKES
This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.
Provided by dakota kelly
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g
EASY PANCAKES
Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time - elaborate flip optional
Provided by Cassie Best
Categories Main course
Time 30m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
- Set aside for 30 mins to rest if you have time, or start cooking straight away.
- Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
- When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
- Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
Nutrition Facts : Calories 61 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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