Makes 10
Ingredients
115g plain flour or gluten free
2x medium eggs
300ml skimmed milk
90ml Water
drizzle olive oil
Method
Combine the milk and the water in a jug.
Sift the flour into a bowl and make a well in the middle. Break both eggs into it. Begin whisking the eggs, incorporating the flour as you do so.
Gradually add the milk and water mixture, still whisking, until all the liquid has been added and you have formed a smooth batter.
Heat a frying pan over a high heat with drizzle olive oil until hot. Put 2 tbsp of batter into a ladle and add to the centre of the pan.
Check when edges become loose (about 20 seconds) and the batter has solidified, then with a pan slice, turn the pancake over and cook for a few more seconds.
Remove from pan onto a warm plate. Serve with a topping that fits your diet or make that bit your guilty pleasure (we won't tell).
Topping ideas!
Peanut butter & banana
Top each pancake with 10g of reduced-fat peanut butter & half a medium banana sliced.
Baked apple & cinnamon
Peel and chop a medium apple into chunks. Place the apple into an oven proof dish and sprinkle over 1 tsp of ground cinnamon. Pour over 1 tbsp of water and cover with foil. Bake in the oven at 180°C for 15-20 minutes until the apple is tender. Top your pancake with the cinnamon baked apple and enjoy.
Peaches & yogurt
Top each pancake with 100g tinned peach slices (in juice not syrup) and 1 heaped tbsp of low-fat natural yogurt.
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