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Tags are suggested automatically and may be wrong — check the ingredients if you are cooking around a restriction.
Dessert dish from American cuisine
Sara Björnsdóttir
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
Serve with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
Per serving
206
kcal
Calories
8.2
g
Protein
8.8
g
Fat
23
g
Carbs
0.7
g
Fiber
Round out the meal.
