Always check the labels of the products you use.
Method
- 1
Whisk Dry. Whisk 256 g plain flour, 2 tbsp caster sugar, 2½ tsp baking powder, 2 tsp cardamom and ¼ tsp salt.
- 2
Whisk Wet. Whisk 360 ml milk, 2 eggs, 2 tbsp grated orange zest and 42 g melted butter.
- 3
Combine. Stir the wet mix into the dry with a spoon or spatula, then beat with a whisk or hand mixer on high until smooth, about 30 s.
- 4
Cook. Heat a large non-stick pan or griddle over medium heat, add butter and tilt to coat, then cook in batches using about 80 ml batter each until bubbly on top and golden underneath, 1-2 min.
- 5
Flip. Flip and cook until golden, a further 1-2 min, adjusting the heat and adding more butter as needed between batches.
- 6
Serve. Serve with maple syrup and butter.
Storage
Best eaten fresh and warm, straight from the pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
14.7 g per serving
29.4 % of the 50 g daily maximum · 58.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- medium bowl
- whisk or electric hand mixer
- rubber spatula
- large nonstick frying pan or griddle
- 80 ml scoop or ladle
- spatula
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 413 kcal |
| Protein | 10.4 g |
| Carbohydrate | 60.3 g |
| of which sugars | 18.6 g |
| of which free sugars | 14.7 g |
| Fat | 14.6 g |
| of which saturates | 8.3 g |
| Fibre | 1.9 g |
| Salt | 1.06 g |
Protein per 100 kcal
2.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
