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Ingredients
½ cup all-purpose flour
1 ½ teaspoons baking powder
Pinch of salt
1 egg, lightly beaten
¾ cup skim milk
½ teaspoon peanut or vegetable oil
Unsalted butter
Confectioners' sugar
Fresh fruit such as berries, diced banana, peach or oranges (optional)
Maple syrup
Nutritional analysis per serving
11 grams carbs; 29 milligrams cholesterol; 74 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 123 milligrams sodium; 3 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sift flour and baking powder into a large bowl. Add salt.
- Step 2
Add egg and milk and mix until blended. Do not worry about lumps, they will disappear when the pancakes cook.
- Step 3
Grease small skillet or griddle to medium hot, so that a drop of water will bounce on the surface. Spoon about one-fourth cup batter for each pancake. Cook until bubbles begin to appear. Using a thin spatula, turn pancake over and brown the other side. Keep pancakes warm in a preheated 200-degree oven until ready to serve.
- Step 4
When ready to serve them, roll pancakes over lightly, fill with fruit if you like or leave them plain. Dot with pieces of butter and sprinkle with sifted confectioners' sugar. Serve with maple syrup on the side.
Private Notes
Comments
I substituted buckwheat flour , and you are right, this recipe is a pancake recipe but it’s mighty good!
These are just pancakes. And they are just-fine pancakes, not anything special.
I agree with Mike S. Not confusing, but the result is more pancake-like than crepes I have had in Paris, from the street vendors. Those are the best, freshest, etc.