A MEASURING CUP RECIPES

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BUDDY'S ONE-CUP PANCAKES | JAMIE OLIVER RECIPES



Buddy's one-cup pancakes | Jamie Oliver recipes image

Fluffy, soft and easy to make, this method uses a cup instead of weighing scales to keep things nice and simple. Get creative with your toppings, and enjoy! Breakfast never looked so good.

Total Time 15 minutes

Yield 4 adults

Number Of Ingredients 9

1 cup of self-raising flour
1 cup of semi-skimmed milk
1 large free-range egg
unsalted butter or olive oil for frying
seasonal berries such as raspberries, blueberries, strawberries, blackberries
banana peeled and sliced
apple or pear peeled and grated
runny honey or maple syrup
natural yoghurt

Steps:

    1. Fill the cup with the flour and tip into a large bowl. Fill the same cup with milk and pour that into the bowl too, then crack in the egg. Whisk everything together until it’s nice and smooth.
    2. Place a large non-stick frying pan on a medium heat. Once hot, add a small knob of butter then, once the butter has melted and starts to sizzle, add large spoonfuls of batter to the pan – you’ll need to cook your pancakes in batches.
    3. Wait for little bubbles to form on the surface of the pancakes, about 1 to 2 minutes, then use a fish slice to flip them over to cook for another 1 to 2 minutes on the other side, or until golden again.
    4. Carefully wipe out the pan with a ball of kitchen paper, then add another small knob of butter and cook the next batch.
    5. Serve the pancakes right away with your favourite toppings – I like a bit of fruit and a drizzle of honey.

Nutrition Facts : Calories 181 calories, FatContent 7.3 g fat, SaturatedFatContent 3.1 g saturated fat, ProteinContent 5.2 g protein, CarbohydrateContent 28.4 g carbohydrate, SugarContent 0.5 g sugar, SodiumContent g salt, FiberContent 1.2 g fibre

ONE-CUP PANCAKES WITH BLUEBERRIES | JAMIE OLIVER



One-cup pancakes with blueberries | Jamie Oliver image

These are the simplest pancakes to make with kids. You don’t even need scales to weigh out the ingredients – all you need is a cup or a mug!

Total Time 15 minutes

Yield 4

Number Of Ingredients 7

1 large free-range egg
1 cup of self-raising flour
1 cup of milk
sea salt
200 g blueberries
olive oil
4 tablespoons natural yoghurt

Steps:

    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.

Nutrition Facts : Calories 242 calories, FatContent 10.4 g fat, SaturatedFatContent 2.6 g saturated fat, ProteinContent 7.8 g protein, CarbohydrateContent 31.4 g carbohydrate, SugarContent 9.1 g sugar, SodiumContent 0.6 g salt, FiberContent 1.7 g fibre

More about "a measuring cup recipes"

ONE-CUP PANCAKES WITH BLUEBERRIES | JAMIE OLIVER
These are the simplest pancakes to make with kids. You don’t even need scales to weigh out the ingredients – all you need is a cup or a mug!
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 242 calories per serving
    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.
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