Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 8 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
8
- 2-4 drops brown, orange and yellow natural food colouring
- 2 cup plain flour
- 2 cup fruit (to serve)
- 5milliliter extra virgin olive oil spray
- 2tablespoons maple syrup
- 1 cup light Greek-style yoghurt (to serve)
- 2 free range eggs
- 500milliliter light milk
Nutrition per serving
940kJ / 225Cal
940 Kilojoules or 225 Calories
11% of daily energy intake*
Protein
9.5grams
Fat
4.5grams
Carbs
35.1grams
Sugars
12.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place flour, milk, syrup and eggs in a food processor and process until smooth.
Step 2 of 3
Divide batter evenly among four bowls. Add a few drops of each food colour to each bowl, leaving one bowl of batter uncoloured. Transfer each batter mixture into four separate sauce bottles or snap-lock bags with the corners snipped.
Step 3 of 3
Lightly spray a non-stick crepe pan or frying pan with oil and heat over very low heat. Using brown coloured batter, pipe outline for shell, chick and feather tufts onto surface of pan. Pipe two dots for eyes. Leave for 10 seconds to set. Using orange coloured batter, pipe the beak. Leave for 10 seconds to set. Using yellow coloured batter, fill in face, then pipe yellow feathers around tufts on head. Leave for 10 seconds to set. Using plain coloured batter, fill in shell. Leave for 10 seconds, then flip over and cook for 20 seconds to seal. Repeat with remaining batters to make 8 in total. Serve chick pancakes with fruit and yoghurt.
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