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Ingredients
100g self-raising flour
25g sugar
Pinch of salt
100ml milk
1 egg, beaten
1 tsp butter
Bonne Maman Cherry Compote
Method
Put 100g self-raising flour, 25g sugar and a pinch of salt into a bowl. Whisk in 100ml milk and 1 beaten egg to make a smooth batter; set aside.
Set a large, non-stick pan over a medium-high heat and melt 1 tsp butter. When it sizzles, add 2 heaped tbsp batter for each pancake, making sure you don’t overcrowd the pan.
Cook for about 2 minutes until bubbles appear on the surface and the base is golden, then flip over and fry for another minute until cooked through.
Remove and keep warm in a low oven while you cook the rest, adding more butter if needed.
Nutritional
Typical values per item when made using specific products in recipe
Energy
638kJ/ 151kcals
Fat
3g
Saturated Fat
1.4g
Carbohydrates
25g
Sugars
7.5g
Fibre
1g
Protein
5g
Salt
0.4g
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