A healthy eating idea.
Suitable for Vegetarians
A little bit of a good thing can be good for you - and after all it is pancake day today. Just remember moderation when tucking into these delicious pancakes.
Makes around 10 to 12 pancakes
110g/4oz plain flour, sifted pinch of salt 2 eggs 250ml milk mixed with 75ml water Couple of tablespoons vegetable oil for cooking
Caster sugar Lemon
To make the pancakes, first sift together the flour and salt into a large mixing bowl. Then make a well in the middle of the flour and break the eggs into this. Now whisk together the flour and the eggs until everything is mixed well.
You then need to add the milk and water mixture gradually, whisking whilst you do this. Once the batter is a smooth and creamy consistency you are ready to make your pancakes.
You’ll need a shallow non-stick frying pan or pancake griddle pan to cook the pancakes. Warm the pan over a medium heat and add a small amount of vegetable oil, making sure it covers the whole pan (you can use a piece of kitchen towel to help smear it around the pan).
Then add a ladleful of the batter mixture to the pan and tip the pan making sure the batter coats the base evenly. Cook the first side of the pancake for a minute or so and then flip it over (either using a palette knife, or by tossing the pancake) to cook the other. Don't worry if your first pancakes is a bit of a disaster. This is common. Keep perservering and you'll end up with the perfect pancake after a couple of tries.
Once cooked slide from the pan onto a warm plate. If you are making a batch of pancakes you can stack them by placing a piece of greaseproof paper between each one and keeping warm in the oven.
Serve each pancake with a squeeze a fresh lemon juice and a sprinkle of caster sugar.
We hope you enjoy this healthy low fat recipe.