‘Batter’ take note – pancake awesomeness is here!
Ingredients
- 1 1/2 cups milk
- 1 egg
- 2 cups White Wings self-raising flour
- 1/4 teaspoon bicarbonate of soda
- 1/4 cup caster sugar
- 25g butter, melted
- 1/4 cup sweet chilli sauce
- 2 garlic cloves, crushed
- 2 green onions, thinly sliced
- 1/2 cup frozen peas
- 1 small carrot, peeled, grated
Method
- Step 1Whisk milk, egg and vanilla 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 sweet chilli sauce, garlic, onion, peas and carrot. 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 carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
661 kj
Energy
3.7g
Fat Total
2.1g
Saturated Fat
1.5g
Fibre
4.4g
Protein
25mg
Cholesterol
285mg
Sodium
26.1g
Carbs (total)
All nutrition values are per serve
Notes
Serve with: Sour cream and sweet chilli sauce.
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.
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
0