Deliciously Light Pancakes
Preparation time: 10 minutes, plus standing time
Cooking time: 20 minutes
Nutrition: Per serving
162 Kcal Fat
These low fat pancakes are deliciously versatile, working well with both savoury and sweet toppings.
125 g (4oz) brown or wholemeal plain flour
300 ml (1/2 pint) skimmed milk (if using wholemeal flour, you will need a little more)
1 teaspoon vegetable oil, plus a little extra for cooking, or use an oil-water spray
chopped apple, raisins and ground cinnamon
cottage cheese and mixed berries
low-fat cream cheese
fruit spread or preserve
Sift the flour into a bowl. If using wholemeal flour, also add the bran in the sieve to the flour in the bowl.
Beat the egg, milk and oil together, then slowly add to the flour. Stir the mixture until a smooth batter forms.
Leave to stand for about 20 minutes, then stir again.
Heat a little oil in a non-stick frying pan, or spray with an oil-water spray. When the oil is hot, add 2 tablespoons of the pancake mixture and shake the pan so that it spreads.
Cook the pancake for 2 minutes until the underside is lightly browned, then flip or turn over and cook the other side for a minute or so.
Keep the pancake warm in the oven while you cook the rest – you can stack one on top of the other as they are cooked. The mixture should make 8 pancakes in all. Serve with your chosen topping.