Breakfast pancakes

breakfast pancakes

Serves 4

  • 1 cup self-raising flour

  • 1 cup semi-skimmed milk

  • 1 free-range egg

  • 1 pinch sea salt

  • 1 pear

  • a few knobs butter

  • fat-free natural yoghurt, to serve

  • runny honey, to serve

Put the flour, milk, egg and salt in a mixing bowl and whisk until smooth. Once combined, grate in the pear, core and all then stir it through with a spoon.



Put a large pan on a medium heat and add a knob of butter. Once that melts, add the batter, a spoonful at a time to the hot pan. You'll need to cook them in batches, cooking them for a few minutes until golden on the bottom, then flipping over and cooking for a few minutes more until they're done.



When they are golden and fluffy, serve them right away with a dollop of natural yoghurt and some runny honey drizzled all over the top.



Tip: If you sweeten the batter, thicken it with just a little more flour then pour them into a Yorkshire pudding or muffin tin as they also make the most delicious muffins.

Nutritional Information

Breakfast pancakes

Packed with grated pear

0 foodies cooked this
Once you've tried this fluffy American-style one-cup pancake recipe you'll want them every day
Serves 4
10m
Super easy
Method

These are the fluffiest, loveliest American-style pancakes ever. My girls ask me for them all the time and I get big brownie points whenever I make them. The recipe couldn't be easier to remember and what's brilliant about it is that it works like a charm every single time. You can have fun with it by switching up the fruit; strawberries, apples, blackberries, blueberries and bananas are all delicious in these pancakes so feel free to swap out the pears for any of those. The batter will keep as good as gold in the fridge for a day or two if you have any left over.

Put the flour, milk, egg and salt in a mixing bowl and whisk until smooth. Once combined, grate in the pear, core and all then stir it through with a spoon.

Put a large pan on a medium heat and add a knob of butter. Once that melts, add the batter, a spoonful at a time to the hot pan. You'll need to cook them in batches, cooking them for a few minutes until golden on the bottom, then flipping over and cooking for a few minutes more until they're done.

When they are golden and fluffy, serve them right away with a dollop of natural yoghurt and some runny honey drizzled all over the top.

Tip: If you sweeten the batter, thicken it with just a little more flour then pour them into a Yorkshire pudding or muffin tin as they also make the most delicious muffins.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 405 20%
  • Carbs 53.6g 23%
  • Sugar 8.0g 9%
  • Fat 15.8g 23%
  • Saturates 9.0g 45%
  • Protein 10.7g 24%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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