Always check the labels of the products you use.
Method
- 1
Mix Dry. Mix 142 g plain flour, 2 tsp caster sugar, ½ tsp fine salt, ½ tsp baking powder and ¼ tsp bicarbonate of soda in a bowl.
- 2
Mix Wet. Pour 180 ml buttermilk and 120 ml milk into a jug and whisk in the egg white, then stir the yolk mixed with 28 g melted butter into the milk.
- 3
Combine. Pour the wet mixture into the dry all at once and whisk until just mixed, then fold in 30 g toasted chopped pecans, loosening with up to 1 tbsp extra milk if the batter seems thick.
- 4
Heat. Heat a griddle or large frying pan over a strong medium-high heat and brush generously with vegetable oil until a splash of water sizzles hard.
- 5
Cook. Pour about 60 ml batter per pancake without crowding the pan and cook until the bases are brown and the tops start to bubble, 2-3 min.
- 6
Flip. Flip and cook until browned, a further 1-2 min, oiling the pan again before each new batch.
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
2 g per serving
4 % of the 50 g daily maximum · 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
- medium bowl
- 500 ml measuring jug
- whisk
- nonstick frying pan (30 cm) or griddle
- pastry brush
- 60 ml scoop or ladle
- spatula
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 312 kcal |
| Protein | 8.5 g |
| Carbohydrate | 34.1 g |
| of which sugars | 6.2 g |
| of which free sugars | 2 g |
| Fat | 16 g |
| of which saturates | 5.5 g |
| Fibre | 1.7 g |
| Salt | 1.29 g |
Protein per 100 kcal
2.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
