Light 'N' Low Pancakes

prep 10 mins, plus standing cook 20 mins
  • 125 g (4 oz) brown or wholemeal plain flour
  • 1 egg
  • 300 ml (½ pint) milk (if using wholemeal flour you will need a little more)
  • 1 teaspoon vegetable oil, plus a little extra for cooking
  • chopped fresh fruit
  • chopped apple, raisins and ground cinnamon
  • cottage cheese
  • 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 nonstick 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 eight pancakes in all. Serve with your chosen topping.

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