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Bakestone Pancakes


Bakestone Pancakes recipe













Low Fat, Low in Saturated Fat, Trans-fat Free


4 ounces self-rising flour
2 tablespoons sugar
1 each eggs
5 ounces milk


Sift the flour into a mixing bowl and mix in the sugar.

Make a well in the center of the flour and drop in the egg.

Stir in the milk gradually and mix to a creamy batter.

The thicker the batter, the thicker the pancake will be.

Heat a bakestone and grease lightly.

Using a large spoon, drop the batter off it in round puddles onto the bakestone, leaving room for spreading.

Cook over moderate heat until the top surface is covered with bubbles, and when the underside is golden, turn and cook the other side.

When golden, lift off the bakestone and wrap in a cloth.

Serve as soon as possible with butter, honey and preserves.

If any are left until the next day, they can be crisped under the grill before serving.

For a change, 1 oz of butter can be rubbed into the flour and sugar: or lemon essence (six drops) can be added to the batter.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 11116% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 221mg 9%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 2%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 0%
Calcium 10% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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