makes 8; prep 5 mins; cook 20 mins
100g/4oz plain flour
1 egg yolk
300m/½ pt milk
1 tbsp sunflower oil, plus extra for frying
Sift the flour and a pinch of salt into a large bowl and make a well. Beat together the eggs and 100ml of the milk. Pour into the well. With a wooden spoon, mix together the eggs and milk, slowly incorporating the flour until you get a smooth paste. Gradually add the remaining milk until you have a smooth batter with the consistency of single cream. Stir in the oil.
Heat a medium-size non-stick frying pan or crêpe pan until very hot and wipe with oiled kitchen paper. Add 4 tbsp of batter (one small ladleful) and swirl around the pan, pouring out any excess. Cook over a medium heat for 1 min until golden. Use a palette knife or fish slice to flip the pancake over, then cook for a further 30 secs.
Turn out onto a plate and serve while still hot. Eat with a squeeze of lemon juice and some sugar, or try the recipe, below.
PER PANCAKE 144 kcalories, protein 4g, carbohydrate 12g,
2 fat 10g, saturated fat 2g, fibre none, sugar 2g, salt 0.07g
rhubarb compote with vanilla crème fraîche
serves 4; prep 5 mins; cook 30 mins; easily doubled
450g/1 lb rhubarb, cut into 4cm pieces
85g/3oz caster sugar
3 tbsp honey
finely grated zest and juice 1 lemon
2 vanilla pods
3 pieces stem ginger, cut into thin shards
for the vanilla crème fraîche
1 tsp icing sugar
200ml/7fl oz crème fraîche
Heat oven to 140C/fan 120C/gas 1. Put the rhubarb pieces into a bowl and add the sugar, honey, a squeeze of lemon juice and 3 tbsp water. Mix well, then lay the pieces flat in a roasting tray. Split the vanilla pods in half, then scrape out the seeds and reserve for the vanilla creme fraiche. Add the vanilla pods to the rhubarb, then bake in the oven for 30 mins.
Meanwhile, stir the vanilla seeds and icingsugar into the crème fraîche. When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly. Mix the rhubarb with the stem ginger and juices, then spoon over pancakes. Top with a spoonful of vanilla crème fraîche and a sprinkling of lemon zest.
PER SERVING 343 kcalories, protein 2g, carbohydrate 41 g, fat 20g, saturated fat 13g, fibre 2g, sugar 40g, salt 0.05g
Good Food Mag - Feb 2008