- 0:10 Prep
- 0:42 Cook
- Makes 12
- Capable cooks
‘Batter’ take note – pancake awesomeness is here!
Ingredients
- 1 1/2 cups milk
- 1 egg
- 2 cups self-raising flour
- 1/4 teaspoon bicarbonate of soda
- 1/4 cup caster sugar
- 25g butter, melted
- 1/2 cup fresh basil leaves, finely shredded
- 1/3 cup fresh parsley leaves, chopped
- 1/4 cup fresh oregano leaves, chopped
- 3 green onions, thinly sliced
- 1/2 cup finely grated parmesan cheese
- 2 garlic cloves, crushed
Method
- Step 1Whisk milk and egg together in a jug. Sift flour and bicarbonate of soda into a bowl. Stir in sugar. Make a well in centre. Add milk mixture. Whisk until just combined.Stir in basil, parsley, oregano, onion, parmesan and garlic. Season with salt and pepper.
- Step 2Heat a large non-stick frying pan over medium heat. Brush pan with butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 3 to 4 minutes or until bubbles appear on surface. Turn and cook for 3 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with butter between batches. Serve.
- High fibre
- High protein
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1989 kj
Energy
14.4g
Fat Total
8.4g
Saturated Fat
4.2g
Fibre
16.5g
Protein
87mg
Cholesterol
873mg
Sodium
12g
Carbs (sugar)
68.1g
Carbs (total)
All nutrition values are per serve
Notes
Serve with: Smoked salmon, chives and lemon wedges.
Add 2 to 3 tablespoons extra milk if batter is too thick, or has thickened on standing.
To ‘freshen-up’ day-old pancakes, microwave, covered with paper towel, on medium-high (70%) for 30 seconds to 1 minute or until heated through.
Although all recipes call for 1 quantity Basic pancakes, some vary the Basic pancake ingredients, so check recipes before making.
Nutritional information is for 3 mixed herb and parmesan pancakes.
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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