French pancakes

Author: Yvonne Walus - Recipe writer

Photographer: Devin Hart

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These French pancakes are soft, delicious, and infinitely versatile as a sweet or savory option for breakfast, brunch, lunch, dinner or dessert! A simple, foolproof recipe for sweet or savory, basic crepes!

Serves: 1

Time to make: 20 mins , plus at least 30 mins resting

Ingredients

More weights & measures

Batter
1 egg
½ cup flour
½ cup buttermilk
½ teaspoon baking powder
Topping
sprinkle of cinnamon, to serve
1 cup fresh or frozen (defrosted) blueberries, to serve

Instructions

1 In a bowl beat together all batter ingredients. Cover and leave batter to rest for at least 30 minutes, or overnight.

2 Heat a non-stick frying pan over a medium heat. Spoon pancake mixture into pan, enough to cover the whole surface with a thin layer of batter. Cook for 30 seconds, then turn over with a spatula and cook for another 20 seconds. Repeat until all batter is used up.

3 Serve with cinnamon and blueberries on top.

Variations

Make it gluten free: Use gluten-free flour and baking powder. Check cinnamon is gluten free.

For a sweeter taste, serve with a dusting of icing sugar (gluten free if necessary).

Instead of cinnamon, try lemon juice and honey.

HFG tip

If you’re in a hurry, don’t rest the batter. The pancakes will still be delicious, just a little less fluffy.

If you’re using defrosted berries and they’ve turned mushy, zap them in a blender to convert them into a sauce.

Nutrition Info (per serve)

Calories 422cal

Kilojoules 1770kJ

Protein 19g

Total fat 7g

–Saturated fat 2g

Carbohydrates 65g

–Sugars 20g

Dietary fibre 9g

Sodium 320mg

Calcium 250mg

Iron 2.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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