These pancakes make a flipping great dessert!
(3 votes)
Cook: 20 Mins
Serves: 8
Price: 7p per serving
Nutritional Information
Each 62g serving contains
Energy
444kj
106kcal
444kj
106kcal
5%
Fat
5.5g
5.5g
Med
8%
8%
Saturates
1.1g
1.1g
Med
6%
6%
Sugars
1.9g
1.9g
Low
2%
2%
Salt
0.1g
0.1g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
716kj/171kcal
Typical energy values per 100g:
716kj/171kcal
Ingredients
100g plain flour
Pinch of salt
1 large free-range egg
300ml semi-skimmed milk
2 tbsp sunflower oil
Method
1
This recipe is part of our 'cooking with kids' feature and has instructions for children.
2
First decide on your filling – and prepare it.
3
Orange – Drizzle a little freshly squeezed orange juice over the pancake and then sprinkle with some caster sugar.
4
Chocolate sauce with banana – Break 100g Asda Dark Chocolate into squares and put in a small pan with 75ml water and 1 tbsp golden syrup. Heat slowly, stirring often, until completely melted. Simmer for a few minutes. Slice 3 bananas with a round-blade knife, add to the chocolate mix and combine.
5
Banana and lemon – Mix 250g Asda Greek Style Natural Yogurt with 4 tbsp Asda Extra Special Lemon/Lime Curd. Slice 3 bananas with a round-blade knife and add to the yogurt mix and combine.
6
Now make the pancakes.
7
Sift the flour into a large bowl with the salt. Make a hole in the centre and crack in the egg. Add a dash of milk and mix with a wire whisk to make a thick batter.
8
Gradually whisk in the rest of the milk to make a thinner batter. Pour the batter through the sieve into a jug or bowl so that you get rid of any lumps of flour.
9
Pour enough oil into a small non-stick frying pan to just coat the base and heat until it’s very hot. Pour the oil into a small bowl and keep to oil the pan again later.
10
Put the pan back over a medium heat and pour in just enough batter to thinly coat the base (either from a jug or with a ladle), tilting the pan to make sure the batter goes right to the edges. Cook for 1-2 minutes until the underside is coloured (lift the edge with a round-blade knife to see). Be careful not to touch the rim of the hot pan or the cooker.
11
Holding the pan handle with both hands, toss the pancake so that it flips over and lands back in the pan the other way up. Have a go – it’s easier than it looks! Cook for another minute, then slide the pancake on to a plate. If you don’t want to toss the pancakes you could flip them over with a round-blade knife or spatula.
12
Repeat with the rest of the batter to make 8 pancakes. If you have a new non-stick pan you may not need to grease it again, but if you do, ask an adult to rub the pan with some kitchen paper, dipped in some of the reserved oil.
13
When you have finished cooking your pancakes, put a little filling on each pancake and serve French crêpe style, folded up into quarters, or roll up to eat. Either way will taste simply delicious!