Low-Fat Pancakes Recipe

All Health Articles, Information and Recipes Website Categories

Home

Aging

All Healthy Desserts Recipes

All Healthy Drinks Recipes

All Healthy Food Articles

All Healthy Food Recipes

All Healthy Pastries Recipes

All Healthy Salads Recipes

All Healthy Sauces Recipes

All Healthy Snacks Recipes

All Healthy Soups Recipes

All Organic Food Recipes

All Pasta and Grains Recipes

Allergies and Intolerances

Alzheimer

Aromatherapy

Arthritis

Blood Diseases

Cancer

Chinese Healing and Herbs

Cholesterol

Colds and Flu

Coughing

Depression

Diabetes

Diet

Dyslexia

Fatigue and Stress

Fitness and Exercise

Hair Care

Heart Disease

Herbs and Spices

Hypertension

Infectious Diseases

Insomnia

Liver Disease

Menopause

Mental Disorders

Migraine Headaches

Nutritional Notes

Obesity

Oral Health

Osteoporosis

Skin Care

Stroke

Tai Chi and Qi Gong

Urinary System

Vitamins and Minerals

Yoga and Meditation

Low-Fat Pancakes Recipe

(Low-Fat Recipe)

Ingredients:  Serves 4

115 g (4 oz) plain flour

pinch of salt

1 egg

300 ml ( pint) skimmed or semi-skimmed milk

4 teaspoons vegetable oil

 

Method:

Sift the flour with the salt in a bowl and, using a metal spoon, draw the flour to the sides of the bowl to make a well in the center.  Pour the egg into the well and very carefully stir into the flour with a wooden spoon.  Slowly add half the milk, stirring continuously.  Mix until smooth.  Add the remaining milk and beat well with a whisk.  Cover and leave the mixture to stand for 20-30 minutes.  The batter should be the consistency of thick cream.  Preheat a non-stick frying pan with 1 teaspoon of oil.  Wipe out the pan with kitchen paper, taking care not to burn your fingers (wear an oven glove if necessary).  Take 2 tablespoons of batter for each pancake.  Tilt the pan as you pour in the batter so that the batter spreads evenly across the bottom of the pan.  Cook until the underneath of the pancake is a golden brown color.  Slide, a non-stick spatula underneath the pancake to loosen it, and give the pan a shake to make sure the pancake is completely loose.  Flip the pancake over and cook for about 15 seconds on the other side, then remove from the pan and keep warm.  Repeat until you have 8 pancakes, adding a teaspoon of oil to the pan and wiping out after every 2 pancakes.  Serve immediately with fresh orange or lemon juice and honey or brown sugar.

 

Note:  When using eggs in cooking, always crack them first into a cup or bowl to check that they have not gone off and to check that no shell has broken into them.

 

Nutrient Value Per Serving:

157 calories

4.9 g total fat

 

More on All Healthy Snacks Recipes

 

Copyright 2006 All-HealthInformation.com. All rights reserved

All trademarks are the property of their respective owners

Contact Us | Disclaimer | Privacy Policy | Other Resources