Pancake Day pancakes with lemon and berries
35 min · 21 g protein · 276 cals / serving
Thin, lacy British pancakes made with extra egg white and skimmed milk, rolled around thick Greek yogurt and fresh berries, then finished the traditional way with a squeeze of lemon and a light sprinkle of sugar.
Ingredients
Pancakes
- 85 g all-purpose flour
- 2 eggs
- 250 ml skim milk
- a pinch salt
- 1 tsp butter, for the pan
Filling
- 400 g nonfat Greek yogurt
- 1 tsp vanilla extract
- 300 g strawberries, sliced
- 100 g blueberries
- 1 lemon, cut into wedges
- 1 tbsp granulated sugar, caster
Steps
- Whisk the flour, eggs, egg whites and salt with a third of the milk to a smooth, thick batter, then whisk in the rest of the milk until it is the consistency of single cream. Rest for 15 minutes if you have time.
- Heat a 20–22 cm non-stick frying pan over a medium-high heat and wipe it with a little butter on kitchen paper. Pour in a small ladle of batter, swirling to coat the base thinly, and cook for about 1 minute until the edges lift and the underside is golden. Flip and cook for 30 seconds more, until set right through with no wet batter left (a thin pancake passes 160°F well before it browns). Repeat to make 8, stacking them on a warm plate.
- Stir the vanilla into the yogurt. Spread each pancake with a couple of spoonfuls of it, scatter with berries and roll or fold it up. Squeeze over lemon and sprinkle with a little sugar to serve.
Good to know
Why is my first pancake always a dud?
The pan is not evenly hot yet. Give it a full minute or two to heat before the first ladle, and treat that one as the cook's perk.
Can I make the batter ahead?
Yes, keep it covered in the fridge overnight and whisk it again before cooking; add a splash of milk if it has thickened.
Other fillings?
Sliced banana with a pinch of cinnamon, or a spoonful of stewed apple, both go well with the yogurt.
Per
- Calories
- 87
- Protein
- (31%)
- 7 g
- Fat
- (16%)
- 2 g
- Carbohydrates
- (53%)
- 12 g
- of which sugar
- 5 g
- Fiber
- 1 g
- Sodium
- 71 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1104 kcal goes into the pot and 1384 g of ingredients comes out as about 1270 g of food: 87 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.