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Mini Pancakes
13 Min
Medium
100 g
Wheat flour, white, cake, enriched
1
egg
150 mL
Milk, producer, fluid, 3.7% milkfat
20 mL
Vegetable oil-butter spread, reduced calorie
Instructions
13 Minutes
Step1
1 Min Put the flour into the mixing bowl. Make a well in the centre and add the egg and about half of the milk.
Step2
4 Min Using a whisk or wooden spoon mix to a smooth, thick batter. You may need to add a little more milk if the batter is too thick to mix.
Step3
2 Min When the batter is smooth, gradually stir in the rest of the milk until it is well combined.
Step4
1 Min Brush a small amount of oil to a frying pan (preferably non-stick), just enough to give non-stick layer to the surface of the pan.
Step5
1 Min Heat the frying pan on high heat and then turn down the heat to medium.
Step6
1 Min Pour a small amount of batter onto the surface of the pan.
Step7
1 Min Leave each pancake to cook for about 30 seconds. Bubbles will appear on the surface and the mixture will start to set.
Step8
1 Min Flip each pancake over and cook for another 30 seconds.
Step9
1 Min Transfer pancakes on a plate and serve warm or cold.
Recipe PDF
Download PDFNutrients
Energy
155.55 kcal
Protein
4.88 g
Carbohydrates
21.29 g
Fats
5.5 g
Information per serving