CLASSIC PANCAKES | SAINSBURY'S RECIPES
Traditional pancakes with sugar and lemon are a winning combo – because sometimes, simple is best
Provided by Sainsbury's
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 (makes 12)
Number Of Ingredients 9
Steps:
Sift the flour into a large bowl, then stir in the sugar and salt.
Whisk the egg, egg yolk and milk together in a jug. Make a well in the centre of the flour, then gradually beat the milk mixture into it with a wooden spoon, drawing in the flour from the edges to make a batter the consistency of single cream. Stir in the melted butter and vanilla extract.
Brush a 20cm non-stick frying pan with a little sunflower oil and place over a medium heat. When the pan is hot, pour in enough batter to coat the base of the pan evenly in a thin layer. Cook for about 1 minute, until light golden. Using a spatula, flip the pancake over and cook on the other side for a further 30 seconds, until golden. Set aside and keep warm, then repeat with the remaining batter, using a little more oil if necessary, until all the mixture is used up. You should have about 12 pancakes.
Serve the pancakes warm, sprinkled with sugar and lemon juice.
Nutrition Facts : Calories 232 calories, FatContent 7.5 grams, SaturatedFatContent 3.3 grams, SugarContent 15.0 grams, SodiumContent 220.0 milligrams salt, CarbohydrateContent 34.6 grams, FiberContent 0.5 grams, ProteinContent 6.1 grams
CRêPES SUZETTE RECIPE - BBC GOOD FOOD
This classic French recipe is a fine way to elevate the humble pancake into a smart pudding
Provided by Good Food team
Categories Dessert
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Prepare pancakes following the classic recipe - see 'Goes well with'. Fold the pancakes into quarters.
- Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
- Immediately slide the pan off the heat and add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.
- Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.
Nutrition Facts : Calories 451 calories, FatContent 22 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 24 grams sugar, FiberContent 1 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.17 milligram of sodium
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