RECIPE:
2 ProPoints values per serving
Makes 8 pancakes
INGREDIENTS:
100g plain flour
A pinch of salt
1 egg
200ml skimmed milk mixed with 5 tablespoons cold water
Calorie controlled cooking spray
METHOD:
1.
Sift the flour and salt into a mixing bowl. Make a well in the centre
and add the egg. Pour in a little of the milk-water mixture and begin
to stir, gradually drawing in the flour as you go. Add the rest of the
milk-water mixture, a bit at a time, stirring until you have a smooth
batter. Pour into a jug. This will make it easier to pour the batter
into the frying pan.
2.
To make the pancakes, heat a 18cm (7 inch) non-stick frying pan
(omelette size) over a medium heat. Lightly spray with the cooking spray
and then pour in enough batter to coat the base of the pan. Tilt the
pan to spread the batter to coat the base of the pan. Tilt the pan to
spread the batter around evenly. Cook for about 1 minute until the
underside of the pancake is set and golden brown. Slide a non-stick
turner or wooden spatula under the pancake and flip it over. Cook the
second side for about 30 seconds, or until spotted with brown.
3.
Slide out on to a plate, and cook the rest of the batter in the same
way to make a total of eight pancakes, spraying the pan with a little
more cooking spray before you make each one. Place a strip of baking
parchment between each pancake on the plate to keep them separate. Cover
with a clean tea towel to keep warm.