Ingredients:
- 1 large free-range egg
- 1 cup of self-raising flour
- 1 cup of milk
- sea salt
Optional:
- 200 g blueberries
- olive oil
- 4 tablespoons natural yoghurt
材料:
- 1隻大雞蛋
- 1杯自發麵粉
- 1杯牛奶
- 海鹽
可選：
- 200克藍莓
- 橄欖油
- 4湯匙天然乳酪
Method 做法
- To make the batter, crack the egg into a large mixing bowl.將一隻雞蛋打入大碗內製作麵糊。
- Add the flour, milk and a tiny pinch of sea salt.加入麵粉、牛奶和少許海鹽。
- Whisk everything together until you have a lovely, smooth batter.將所在材料打勻至質感幼滑。
- Fold through the blueberries, if using.隨你喜好加入藍苺。
- Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.把平底煎鍋中火加熱一分鐘，再加入半湯匙油
- Carefully tilt the pan to spread the oil out evenly.小心地傾斜煎鍋，使油均勻覆蓋鍋面。
- Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.在煎鍋上加入幾勺麵糊，並在麵糊間預留空位讓麵糊散開— 每勺麵糊會做出一塊班戟，故你需要分開幾次煎。
- Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.把班戟加熱一至二分鐘至小氣泡出現在班戟面以及底部變黃，然後把班戟反轉。
- When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.當班戟兩面都煎好，把它們放在碟上。
- Repeat steps 5 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed. 重複步驟5-9，並在製作每塊班戟之間適量加入半湯匙油。
- Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.將班戟上碟，上面撒上乳酪及藍莓。
Source: foodrevolutionday.com
Special Thanks to Laura Chung for the Chinese Translation
