Ready-to-eat, delicious pancakes! Easy to slip into a lunch box, they are perfect for a quick breakfast or a snack on the go.
Ingredients for 3 pancakes
For the pancake batter:
- 1 egg
- 100 ml of low-fat milk / 2%
- 100 g of wheat flour
- ½ teaspoon of baking powder
- 1 pinch of salt
For the pancake filling:
- 6 large and ripe strawberries
- 1 teaspoon of fine sugar
For the cooking:
- 1 teaspoon of sunflower oil
Wash quickly and hull the strawberries.
Cut the strawberries into slices and put them in a bowl.
Sprinkle the strawberries with sugar. Mix, then let stand while the pancake batter is being prepared.
Separate the yolk and the white from the egg.
In a mixing bowl, mix the egg yolk and milk.
Then add gradually the flour and baking powder while whipping the preparation to avoid lumps.
In another mixing bowl, put the egg white and a pinch of salt.
With an electric mixer, whisk the whites until stiff.
Add the egg white to the mixing bowl with the other ingredients: mix gently with a spatula until you obtain a smooth paste.
In a frying pan, heat a teaspoon of oil, spreading it out with a paper towel.
In the hot pan, using a ladle, pour half pancake batter in 3 piles.
Place the strawberry pieces, then pour the rest of the batter on top. As soon as bubbles are formed, flip the pancakes and cook the other side.
Enjoy your pancakes immediately after cooking or eat them cold.
These pancakes contain eggs and milk, so they can be stored for up to 5 days.
To reheat them, put them in the toaster or in the microwave for a few seconds.