English-Style Pancakes & French crepes

English-Style Pancakes & French crepes


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Nutrition Info

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    Tips & Techniques

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    Ingredients

    • 100g/4 oz Original Bisquick® mix
    • 1  egg, size 3
    • 300ml/10fl oz milk
    • Sunflower oil for cooking

    Directions

    1. 1Place baking mix in bowl and make a well in centre. Add the egg and some of the milk. Stir with wooden spoon or balloon whisk gradually working in the baking mix. As mixture thickens add more milk. Add remaining milk and beat well until smooth. The batter should be the consistency of single cream.
    2. 2Heat a teaspoon of oil in a 18cm/7" frying pan until hot; pour in just over 50ml/2 fl oz batter and tilt pan until batter evenly coats the base. When the base of the pancake is set and golden brown, loosen it with a palette knife and flip pancake over. Cook until second side is golden. Turn pancake out onto plate and keep warm. Repeat with remaining batter to make 10 pancakes, adding a teaspoon of oil to the pan each time. Fold or roll pancakes and serve with caster sugar and lemon juice, ice cream and chocolate sauce, fresh fruit and cream or jam and cream.

    Categories: Course, Breads, Pancakes & Waffles, Breakfast, Pancakes & Waffles

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