233kcal
2g
1g
1g
3g
10g
27g
378mg
- 170g / 6oz Self-raising flour
- 1 tsp Baking powder
- 2 Egg
- 155ml / 5fl oz full-fat Milk
- 1 tbsp finely chopped Chives
- 50g / 1.75oz grated Cheddar
- to taste freshly ground Black pepper
- 1 tbsp Oil
1. Add 170g / 6oz Self-raising flour, 1 tsp Baking powder, 2 Eggs, 155ml / 5fl oz full-fat Milk, and 1 tbsp finely chopped Chives to a large bowl with freshly ground Black pepper to taste and stir until just combined.
2. Heat a large non-stick frying pan over medium heat with 1 tbsp Oil.
3. Once hot, spoon tablespoons of the batter into the pan, shaping into circles.
4. After about a minute, when the pancakes start to firm up, flip and cook on the other side.
5. Repeat until all the batter is used.
6. Cut into strips and serve with full-fat Greek yogurt for dipping.
8% of RDI
6% of RDI
1% of RDI
0% of RDI
0% of RDI
6% of RDI
81% of RDI
To freeze, place a layer of baking paper between each pancake. Either defrost at room temperature and reheat in the oven or pan, or blast in the microwave turning every 30 seconds until fully defrosted and piping hot inside.
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