By Nicola Dewey The 1:1 Diet Consultant
STEP 3 Raspberry Pancakes your way!
5 steps
Prep:10minCook:15min
Who said you only have to enjoy pancakes on Shrove Tuesday? With this delicious recipe, you can treat yourself to pancakes; raspberry or chocolate with fat-free Greek yoghurt.
Even if you’re on Step 2, you can make an exception with these…enjoy!
Updated at: Thu, 17 Aug 2023 13:46:53 GMT
Nutrition balance score
Great
Glycemic Index
59
Moderate
Glycemic Load
22
High
Nutrition per serving
Calories252.2 kcal (13%)
Total Fat6.3 g (9%)
Carbs37.1 g (14%)
Sugars9.5 g (11%)
Protein11.6 g (23%)
Sodium200.3 mg (10%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Make the pancake batter: whisk together the sifted flour, salt, egg and a little of the milk until smooth. Beat in the remaining milk, a little at a time, until you have a smooth batter. Pour into a jug and leave to stand for at least 10 minutes.
Step 2
Spray a small non-stick frying pan lightly with oil and place over a medium heat. When it’s really hot, pour a quarter of the batter into the pan and tilt it to swirl the batter around and coat the base. Cook for about 2 minutes until the pancake is set and golden underneath, then flip it over and cook the other side.
Step 3
Slide the pancake out of the pan on to a plate and keep warm while you cook the rest of the pancakes in the same way.
Step 4
Place each pancake on a warm serving plate and sprinkle with the raspberries. Fold over and serve immediately with a spoonful of yoghurt and a dusting of icing sugar. If you want, why not add a sprig of mint on the side.
Step 5
Instead of topping the pancakes with yoghurt and icing sugar, grate 15g plain chocolate (minimum 70 cocoa solids) over the top.
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