Treat yourself this pancake day with this healthy low fat recipe
175g (6oz) self raising flour
Half teaspoon bicarbonate of soda
1 large whole egg
1 large egg white
150g (5oz) natural yogurt
150ml (1/4 pint) milk
100g (4oz) blueberries
Grated rind of half an orange
Little oil for greasing(Medium olive oil has a high burning point without the strong taste)
Honey to serve, plus extra blueberries
1. Put the flour and bicarbonate of soda into a large mixing bowl then add the eggs and yogurt. Slowly whisk in the milk little by little, whisking all the time until the mixture is smooth and frothy. Stir in the blueberries and orange rind.
2. Pour a little oil into a medium non-stick frying pan, then wipe around the pan with a folded piece of kitchen towel. Heat up the pan then carefully drop large spoonful of the mixture into the pan, cook until tiny bubbles begin to show on the top and the undersides are golden around the edges.
3. Turn the pancake over with a non-stick egg slice or palette knife and cook the second side until golden. GO FOR IT, NOWS YOUR MOMENT OF GLORY! FLIP THAT BAD BOY INTO THE AIR!
4. Take pancake out when mixture has dried and not runny in the pan. Keep hot in a warm oven with greaseproof paper separating each pancake. Continue cooking the rest of the mixture in the same way, greasing the pan with the kitchen towel between batches.
Makes approx. 6 pancakes.
Banana and honey. Gently fry a sliced banana first with a pinch of cinnamon in a little bit of oil. (Wipe away excess oil in pan.) Set the banana aside and add a little to each pancake as required. Drizzle with a little honey.