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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 92
% Daily Value**
Total Fat 4g
Saturated Fat 2g
Unsaturated Fat 1g
Cholesterol 71mg
Sodium 39mg
Total Carbohydrate 10g
Dietary Fiber 0g
Sugars 2g
Protein 5g
Vitamin A  2%Vitamin C  0%
Calcium  5%Iron  2%
Potassium  3%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Pancake Mixture

Date Added: July 17, 2009


150 Grams Flour (5oz)
2 Eggs in shell (up to 8)
300 Millilters Milk (1/2 pint)
150 Millilters Water (1/4 pint)
1 Teaspoon Vegetable Oil 45 Ml
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1. Sift the flour with the salt and make a well in the center.

2. Break in the eggs and mix in the flour with a wooden spoon.

3. Gradually add the milk and water, stirring well so that it becomes completely smooth.

4. Add the oil and leave to stand in a cool place for 3 hours.

5. Alternative method: put all the ingredients in the liquidizer and blend for 1 minute.

6. Leave to stand in a cool place for 3 hours. Cooking pancakes is just a question of practice.

7. You need a heavy-bottomed frying pan which is just lightly greased, and which must be heated through to exactly the right temperature, but not so hot that it smokes the fat or burns the pancakes.

8. Cook 1 tablespoon of the mixture at a time, spreading it over the pan.

9. You may need to loosen the edges of the pancakes from the pan before you toss them, and allow 1 minute on each side to cook them through.

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Dietary Notes:
This recipe is very low-sodium with 38.75mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten allergies.
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