30 MINUTES SERVES 4
These are the easiest pancakes to make – you don’t even need scales to weigh your ingredients. All you need is a cup or a mug and you’re laughing!
YOU WILL NEED
- LARGE MIXING BOWL
- BALLOON WHISK
- LARGE FRYING PAN
- MEASURING SPOONS
- FISH SLICE
- SERVING PLATE
- 1 large free-range egg
- 1 cup of self-raising flour
- 1 cup of milk
- sea salt
- optional: 200g blueberries
- olive oil
- 4 tablespoons natural yoghurt
- To make the batter, crack the egg into a large mixing bowl.
- Add the flour, milk and a tiny pinch of sea salt.
- Whisk everything together until you have a lovely, smooth batter.
- Fold through the blueberries (if using).
- Put a large frying pan on a medium heat and after a minute or so, add 1⁄2 tablespoon of oil.
- Carefully tilt the pan to spread the oil out evenly.
- Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.
- Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.
- When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.
- Repeat steps 7 to 9 with the remaining batter, adding 1⁄2 tablespoon of oil to the pan between batches, if needed.
- Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.
|Sat fat (g)||1.4|
All of Jamie’s Food Revolution Day recipes have been written with nutrition in mind. While some recipes are more indulgent and should only be eaten occasionally as part of a balanced diet, the majority are kept in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals with fresh ingredients.
JAMIE’S TOP TIP
“By using self-raising flour, the pancakes will be more American in style, lovely and fluffy and thick. Plain flour will give you thinner ones, more like European crêpes.”