• 150g plain flour
  • 2 tsp baking powder
  • 2 tbsp white caster sugar
  • 1 large free-range egg
  • 150ml semi-skimmed milk
  • 2 tbsp vegetable oil


  1. 1

    Sift together the flour, sugar and baking powder. Whisk in the milk and eggs until you have a smooth batter. Cover the bowl with clingfilm and leave in the fridge for 20 minutes to rest. When the batter is chilled, spoon it into a large disposable piping bag.

  2. 2

    Cut the end off the piping bag to leave a hole 6mm in diameter. Heat a large frying pan over a medium high heat and lightly brush with oil. Pipe the batter into rounds about 6cm across, cooking a batch at a time without crowding the pan.

  3. 3

    Cook for roughly 45 seconds until bubbles start to appear on the surface and the underside is lightly browned, then flip over and cook for a further 45 seconds. Remove from the pan and set aside on a plate lined with greaseproof paper, keeping warm until all the pancakes are cooked. Serve warm with your choice of dips.

Nutritional Details

Each serving provides
  • Energy 1419kj 339kcal 17%
  • Fat 11.0g 16%
  • Saturates 2.1g 11%
  • Sugars 15.4g 17%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 1005kj/240kcal

Each serving provides

50.0g carbohydrate 1.8g fibre 9.0g protein

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