Low-Fat Pancakes Recipe

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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



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


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