One egg pancakes
HB-7747 · Hand-built original
Thin pancakes from a one-egg batter of flour, salt and full-fat milk, fried a minute a side and served with lemon and caster sugar or with banana and toffee sauce.
Brunch40 minMakes about 4 pancakes166 kcalVegetarianLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:4quantities adjust to match
Ingredients
- 6 tbsp plain flour
- pinch salt
- 1 medium free-range egg
- 9fl oz full-fat milk
- butter or vegetable oil, for frying
- 1 lemon, halved, for squeezing
- caster sugar, for sprinkling
- 1 banana, peeled and chopped
- 4 tbsp toffee sauce
Method
- Sift the plain flour and the pinch of salt into a large bowl, make a well in the centre and crack the egg into it.
- Add the full-fat milk, whisking gradually from the centre outward, until the batter is smooth and thick but still runny.
- Heat a little of the butter or vegetable oil in a large frying pan over medium heat and pour off any excess so only a thin film remains.
- Add about 2 tablespoons of batter, swirl the pan to spread it evenly across the base, and cook for 1 minute until the underside is golden brown.
- Flip the pancake and cook the other side for 1 minute until golden brown there too, then move it to a plate.
- Serve the pancakes with a squeeze of lemon and a sprinkling of caster sugar, or with the chopped banana and toffee sauce, repeating with the rest of the batter and keeping finished pancakes warm in a low oven if you want to eat them all together.
Prep: 30 min · Cook: 10 min
Nutrition (per serving, where published)
166 kcalCalories
4.3 gProtein
26.2 gCarbs
5.3 gFat
3.2 gSaturates
1.5 gFibre
13.4 gSugars
27 mgSodium
15 mgCholesterol
186 mgPotassium
12 mgCalcium
1.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data