Low Fat Pancake Mix
112g Plain Flour
2 Med Eggs
210 ml Semi Skimmed Milk
90 ml Water
a little unsaturated oil for cooking
Combine the milk and water.
Sift the flour into a bowl and make a well in the middle and break the eggs into it.
Begin whisking the eggs incorporating 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 until hot and then reduce the heat to medium.
Add 1/2 teaspoon of oil to the pan.
Ladle the batter mix into the centre of pan, and tip from side to side to evenly coat the bottom.
After about 20 seconds, check the edges of the pancake become loose and the batter has solidified, then with a pan slice, turn the pancake over.
Cook the second side for another 20 seconds.
Remove from pan onto a plate and keep warm whilst you make remaining pancakes.
Cooking times will vary depending on the thickness of your pancakes.
To keep the pancakes warm, layer them between greaseproof paper and pop in a low oven.
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