One-cup pancakes

With fresh blueberries & yoghurt

One-cup pancakes

One-cup pancakes

Serves Makes 8, Serves 4
Time Cooks In15 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 242 12%
  • Fat 10.4g 15%
  • Saturates 2.6g 13%
  • Sugars 9.1g 10%
  • Salt 0.6g 10%
  • Protein 7.8g 16%
  • Carbs 31.4g 12%
  • Fibre 1.7g -
Of an adult's reference intake
The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project

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Ingredients

  • 1 large free-range egg
  • 1 cup of self-raising flour
  • 1 cup of milk
  • sea salt
  • optional:
  • 200 g blueberries
  • olive oil
  • 4 tablespoons natural yoghurt
Tap For Method

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The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project

Tap For Ingredients

Method

  1. To make the batter, crack the egg into a large mixing bowl.
  2. Add the flour, milk and a tiny pinch of sea salt.
  3. Whisk everything together until you have a lovely, smooth batter.
  4. Fold through the blueberries, if using.
  5. Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.
  6. Carefully tilt the pan to spread the oil out evenly.
  7. Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.
  8. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.
  9. When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.
  10. Repeat steps 5 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.
  11. Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.

Tips

These are the easiest pancakes to make – you don’t even need scales to weigh your ingredients. All you need is a cup or a mug. As long as you use the same cup for measuring both the flour and the milk, you’ll be laughing!

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The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project