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–+ servings

Pancakes

An easy recipe for a stack of breakfast pancakes
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American, British
Servings 4
Calories 251 kcal

Equipment

  • Large mixing bowl
  • Spatula
  • Frying Pan
  • Whisk
  • Measuring Jug
  • Measuring spoons: tablesppon
  • Medium Bowl

Ingredients
  

Wet Ingredients

  • 240 ml whole fresh milk
  • 30 g melted butter or ghee
  • 1 egg
  • ½ tsp vanilla extract

Dry Ingredients

  • 130 g self raising flour
  • 1½ tsp baking powder
  • 25 g caster sugar or icing sugar
  • ¼ sea salt
  • 25 g chocolate chips

For frying

  • 1 tsp butter

Instructions
 

Dry Ingredients

  • Melt your butter in the microwave for around 90 secs.
  • Sift your flour with your baking powder into a large bowl. If you are using icing sugar then sift this in as well at this stage.
  • Add the caster sugar and salt.
  • Stir the dry ingredients until combined. Set aside.

Wet Ingredients

  • Crack the egg into the medium bowl.
  • Add the milk and vanilla.
  • Whisk until combined.
  • Allow to rest for 10 -20 mins.

Cooking the pancakes

  • Heat up your frying on a medium heat.
  • Add cooking spray or a very small amount of oil. wipe the oil out.
  • Add a small amount of batter to the pan. when bubbles appear on the surface, flip the pancake over. cook the other side until golden brown.
  • Continue cooking until all the batter has been used up.

Serving

  • Stack 4 pancakes per person.
  • Pour maple syrup and add butter while they are still hot.
  • Add a range of locally grown fruit on ht eside.

Nutrition

Calories: 251kcalCarbohydrates: 33gProtein: 7gFat: 10gSaturated Fat: 5gCholesterol: 63mgSodium: 280mgPotassium: 127mgFiber: 1gSugar: 10gVitamin A: 344IUCalcium: 167mgIron: 1mg
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