150ml Semi Skimmed Milk (more if necessary - if you have full fat milk use 1/3 water to 2/3 milk)
1 pinch Salt
2 teaspoons Sunflower Oil
3-4 shots 1-cal oil
2 teaspoons Caster Sugar
30g Parma Ham
50g Finely grated cheese
2 tablespoons Low Fat Creme Fraiche
Sift the flour and salt into a mixing bowl
Make a well in the centre of the flour and add the egg and oil
Use a fork to pull the flour into the egg mixture and make a sticky paste
Gradually add in milk till you have a batter about the thickness of single cream. If you don't need all of it, don't worry.
Cover the mixture and allow it to rest for 30 minutes. If you need to wait for longer before using it, put it in the fridge
Spray a non stick pancake pan with lo-cal oil
Heat over a medium heat then pour a ladle of batter into the centre of the pan. Tilt the pan so that you get a nice round shape, as thin as possible
Cook over a medium heat until the pancake slides easily and is nicely golden if you lift one corner
If you are feeling brave, toss the pancake. If not (and I've never managed) put a fish-slice under the pancake and turn it
Cook until the both sides are golden and continue making pancakes till all the batter is gone
To make simple savoury pancakes, chop the ham finely and fill pancakes with a mixture of ham, 30g of grated cheese and 1 tablespoon of creme fraiche. Place in a small baking dish
Top the pancakes with the remaining creme fraiche and sprinkle the cheese over it
Put the savoury pancakes in the oven at 160-170c and cook for 15 minutes until the top is golden brown
To make the sweet pancakes up, while they are warm, sprinkle them with caster sugar and squeeze lemon juice over, before rolling up and enjoying!
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